This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
GRILLED CORN AND PEACH SALAD WITH CANDIED PECANS — In season peaches and corn are grilled to perfection, then tossed with mixed greens and an orange poppy seed dressing. A sprinkling of candied pecans makes this summer salad extra special.
I love summer grilling season, and this Grilled Corn and Peach Salad with Candied Pecans combines some of my favorite in-season summer flavors.
Grilling adds so much flavor to summer fruits and veggies, and this colorful salad, served alongside a tender, juicy grilled steak, is pretty much the perfect summer meal to enjoy on the deck or patio with family and friends.
This salad also goes great with grilled chicken, pork ribs and burgers. If you’re not sure what cut of meat you want to grill, the butchers at Safeway are happy to help you pick the perfect cut. They’ll even custom cut your order!
And Safeway’s produce department has all of the freshest produce of the season, with plenty of choices to compliment whatever you serve at your next barbecue.
Of course, I can never resist the fresh peaches. Here are a few of my favorite tips for choosing and storing fresh peaches.
Tips for Choosing and Storing Peaches
Look for color: Peaches should have vibrant colors and tones. If a leaf was shielding part of the peach, that area might be lighter in color, and that’s okay. Just beware of green tones–they’re a sign that the peach was picked too early. A fragrant peach is also a good sign!
Squeeze: Gently press or squeeze the area around the stem. If it gives a little, it’s ripe and ready to eat. If the peach is still firm, you may want to wait a day or two to eat it.
Store them properly: Peaches are best stored at room temperature, side down, in a single layer to avoid bruising. If your peaches ripen before you are ready to use them, put them in the refrigerator for a few days, but eat them before they start to get wrinkly–that means they’re starting to dry out.
I like to make this salad with a variety of mixed greens, but you can use your favorite–spinach, arugula, and almost any kind of lettuce. And most of the prep work can be done ahead of time, including grilling the peaches and corn, and making the candied pecans and salad dressing.
If you’re not in the mood for salad, go ahead and grill up some fresh corn on the cob as directed in the recipe. Then just slather it with butter and sprinkle it with fresh herbs and some salt and pepper and you’ve got another amazing side dish!
Grilled corn on the cob is one of our favorite summer side dishes. Once you’ve tried it, you’ll never eat it any other way.
Don’t worry, I’ve got some great tips for choosing and storing fresh corn too!
Tips for Choosing and Storing Fresh Corn
Check the husk: It should be bright green, a little bit damp, and wrapped tightly around the cob. Small brown holes in the husk mean insects and should be avoided.
Also check the bottom of the corn where the ear was broken off the stalk. If this area is brown, the corn is probably not the freshest choice. If you can help it, don’t peel back the husk. This dries out the corn and shortens its shelf life.
Check the tassle: The corn silk sticking out at the top of the cob is the tassle. When choosing corn, the tassel should be light brown or gold, and slightly sticky to the touch. The tassle should smell sweet with no signs of decay. Avoid corn that has a dry, black, or mushy tassle.
Storing: You can keep your corn on the counter if you’ll be using it that day. Otherwise, refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag.
If you opt for the salad, you don’t want to skip the candied pecans! They are so easy to make. You just need a handful of simple pantry staples plus about 30 minutes. I like to make a big batch and keep them in an airtight container.
Candied pecans will keep for up to month, and I love having them handy to sprinkle on salads and ice cream–or just for snacking.
While I could enjoy this salad as a meal on it’s own, my husband and boys are meat and potatoes kind of guys, so I like to serve this salad as a side to a juicy grilled steak.
You’ve probably heard all kinds of advice on the best way to grill steak. Personally, I think it’s best to keep it simple. Here are a few of my favorite, basic tips for grilling a perfect steak.
TIPS FOR GRILLING THE PERFECT STEAK
- Generously season your meat with salt and pepper, preferably a day in advance. Add your favorite steak seasoning just before grilling, if desired.
- Bring steaks to room temperature before grilling. Make sure your grill has been cleaned and oiled, and set it for high heat.
- Poke your steaks with a finger to check for doneness. Raw meat will be squishy and rare meat is still quite soft. Medium rare meat resists a bit when poked, and medium meat will spring back when touched. Once meat feels firm, it’s probably overdone.
- Use a meat thermometer: Cook rare steaks to 120-125 F, medium rare to 125-130 F, and medium steaks to 130-135 F.
- For steaks that are one inch thick or less, it can be tricky to use a thermometer. Try timing your steaks instead. For a 1 inch thick steak, cook 3 minutes per side rare, 4 minutes per side for medium rare, and 5 minutes per side for medium.
- Don’t poke or cut into steaks while they’re cooking–this will release all the juices. Allow meat to stand for 5-10 minutes before slicing and serving.
Whether your grilling meat, fruits, or veggies, any time you fire up the grill this summer, be sure to elevate your meal by shopping at Safeway. I always get great service, and I especially appreciate the extra help with things like choosing cuts of meat.
Be sure to save this recipe for Grilled Corn and Peach Salad with Candied Pecans to your favorite Pinterest board for later.
For the dressing
- 1/2 cup olive oil
- 1/4 cup orange juice
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 teaspoon poppy seeds
- Salt and pepper, to taste
For the candied pecans
- 1 egg white
- 1 tablespoon water
- 3 cups nuts (pecans, almonds, etc.)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons cinnamon
- 1 teaspoon salt (less if you’re using salted nuts)
For the salad
- 4 ears fresh corn, shucked
- 3 large peaches
- Olive oil, for brushing
- 6-8 cups mixed greens
- 1/2 red onion, thinly sliced
- In a small bowl, whisk together ingredients for dressing; set aside.
- To make the candied pecans: Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a large bowl whisk the egg white and water vigorously by hand until very foamy, about 2 minutes. Add the nuts and stir to coat well. Stir in the sugars, cinnamon, and salt. Mix until nuts are evenly coated. Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer. Bake for 25 to 30 minutes, watching carefully so nuts don’t burn. Allow nuts to cool on baking tray for at least 30 minutes.
- Preheat grill for medium-high heat. Brush corn with olive oil. Season with salt and pepper. Cut peaches into 4 wedges; remove pits. Brush peaches with olive oil. Grill corn and peaches, turning occasionally, until they develop char marks on all sides (6-8 minutes for peaches, 10-12 minutes for corn).
- Cool peaches and corn to room temperature. Cut corn from cobs. Cut peaches into chunks or slices. Add mixed greens, red onions, corn and peaches to a large bowl. Add desired amount of dressing and toss to coat.
- Coarsely chop about 1/3 cup candied pecans. Sprinkle over salad before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 863Total Fat: 59gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 47gCholesterol: 0mgSodium: 783mgCarbohydrates: 76gFiber: 13gSugar: 42gProtein: 23g
I shopped at Safeway in my local area, but you can also find quality grilling and produce items at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, and Tom Thumb.
Safeway also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!
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