- 30 Minutes
- 0 Minutes
- Makes 4-5 servings
- Preheat a grill or grill pan to medium-high heat. Place corn cobs directly on hot grill and cook, turning occasionally until kernels begin to char. Remove from grill and let cool. Stand ears of corn upright and using a sharp knife, cut kernels off the cobs.
- Combine corn kernels, peaches, tomatoes, 2 tablespoons basil and queso fresco in medium bowl. Add olive oil, lemon juice and honey. Stir to combine and season with salt and pepper, to taste.
Garnish with remaining basil and peach slices.
*Tip: No fresh corn on-hand? Use frozen instead and give it that grilled feeling by charring it over medium-high heat in a cast iron skillet.