Grilled Corn Salad with Peaches and Arugula

This grilled corn salad with peaches, arugula, tomatoes, hatch chili and lime is about as summery as salad gets....

Ingredients:

• 5 ears corn, shucked
• one hatch chili or jalapeño (optional)
• 1 c arugula
• 1 c cherry tomatoes (halved)
• 2 peaches or nectarines
• 1 lime
• olive oil

Method:

1. Grill corn and chili for 5-8 minutes, rotating every couple minutes until blistered in some places (time will depend on how hot your grill is.) If you don’t have a grill, you can char everything in a hot skillet.
2. Once corn has cooled, cut kernels off the cob into a large bowl. I like using a serrated knife for this.
3. Peel the skin off the chili with your fingers or leave it on. Chop the chili in to small dice (with seeds if you like it spicy or discard seeds for a milder taste) and add to corn.
4. Slice peaches or nectarines into 1/4" slices and add to corn, along with the halved tomatoes. At this point you can leave everything for a few hours if you're making this in advance. Just leave at room temp.
5. Just before serving, toss everything in a bowl with arugula, the juice of one lime, a couple glugs of olive oil, salt and pepper. Ta-da. Your new favorite salad.