Grilled Corn, Peach and Poblano Salad Six 3/4-cup servings In this dish, the great flavor of grilled corn pairs with the concurrent abundance of fresh peppers and peaches. A little honey, vinegar and olive oil marry the heat and sweetness. MAKE AHEAD: This salad is best served within 24 hours after it is made. Ingredients 4 ears grilled corn, husks removed, grilled kernels cut from the ears (about 3 cups; see NOTES) 1 large or 2 small grilled poblano chili peppers, grilled, skinned, seeded and cut into 1/4-inch dice ( 3/4 cup; see NOTES 2 large ripe peaches, peeled and cut into kernel-size pieces (1 1/2 cups; see NOTES) 2 teaspoons honey, or more to taste 2 tablespoons cider vinegar 1 tablespoon olive oil 10 to 20 stems chives, chopped (2 tablespoons) 1/8 to 1/4 teaspoon salt freshly ground black pepper Directions Combine the corn, poblano chili pepper(s), peaches, honey, cider vinegar, oil, chives, and salt and pepper to taste. Taste and adjust the seasoning as needed. Serve warm or at room temperature. NOTES: To grill the corn, discard the husks and silk. Rinse and wrap each damp ear of corn in aluminum foil. Cook for 20 to 35 minutes on a hot covered grill, turning the ears every 7 to 8 minutes, until the kernels are tender and start to brown. (The time depends on the heat of the grill and the size and age of the corn.) Grill the poblano directly over the flame on the grill, turning to evenly char all sides. Remove from the grill and cover with plastic wrap or place inside a food-safe plastic bag for 10 minutes. Remove, peel away the charred skin, core and seed. To remove the skin from the peaches, place each piece of fruit in a pot of boiling water for 30 seconds to loosen the skin. Peel when cool enough to handle. NUTRITION Per serving: 106 calories, 3 g protein, 20 g carbohydrates, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 59 mg sodium, 3 g dietary fiber, 9 g sugar 