Grilled Corn & Peach Matchstick Slaw
If you only make one salad at your next summer BBQ, make this the one! It has everything everyone wants in a summer side—crunch, freshness, flavor, feta—and the grilled corn and high-summer peaches are a fantastic combination.
Off-Script Tip: If you or someone in your crowd is not a cilantro fan, then a 50:50 blend of fresh chervil and basil is a great substitute. Chervil is a type of delicate parsley that has a mild, slightly lemony flavor. It’s available in most grocery stores and farmers’ markets.
Delicious summer slaw of grilled corn, fresh peaches, green cabbage, cilantro, and feta.
- 4 ears fresh corn on the cob, shucked and cleaned
- 1 tbsp. grapeseed or canola oil
- 3 tbsp. extra virgin olive oil
- juice and zest of 1 lime
- 1 tbsp. apple cider vinegar
- 1 small garlic clove, minced or grated
- 1 tsp. kosher salt, divided
- 2 firm, medium peaches, cut into matchsticks (see TIP A below)
- 3-4 c. shaved green cabbage (approx. half of 1 small head, consider using a mandoline or food processor fit with slicer blade)
- 3 green onions, finely chopped (white and light green parts)
- 2/3 c. chopped fresh cilantro (or substitute a mix of fresh chervil and basil)
- 4 oz. crumbled feta cheese
- fresh ground black pepper (to taste)
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Preheat your outdoor grill to high heat (500-550°) and brush each ear of corn all over with the grapeseed or canola oil. Place the ears of corn directly on the hot grill and let cook 2-3 minutes per side until lightly charred in spots. When done, immediately remove the ears of corn from the grill and set aside to cool.
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Combine the extra virgin olive oil, lime zest and juice, apple cider vinegar, garlic, and 1/4 teaspoon kosher salt in a large bowl (reserve remaining salt). Whisk until well blended.
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Cut the peaches into matchsticks as described below in Tip A (works best with relatively firm peaches). Add the matchsticks to the bowl with the dressing.
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When cool enough to handle, cut the grilled corn from the cobs (see TIP B for instructions). Discard the cobs and transfer the kernels to the bowl with the dressing and peaches. Then add the shaved cabbage, green onions, cilantro, feta crumbles, and remaining 3/4 teaspoon kosher salt. Gently toss to evenly distribute the ingredients. Transfer the mixture to a large serving platter or bowl, sprinkle with freshly ground black pepper (to taste) and immediately enjoy!
TIP A: Cutting fresh peaches into matchsticks can actually be easier than trying to halve them—you bypass the pits entirely. It's particularly easy if you have a mandoline, but a good sharp knife also works.
First, the mandoline approach:
1) Set your mandoline so that it cuts about 1/2 cm slices.
2) Run the peach gently along the blade to remove a circle of skin and create flat surface. Discard this first slice.
3) Then press a bit more firmly and cut 2-3 round slices from one side of the peach until you near the pit (each slice should be about 1/2 cm thick).
4) Rotate the peach and do the same on the other 3 sides (always discarding the first skin layer).
5) Use a sharp knife to slice each round into matchsticks.
If using a knife exclusively, the approach is the same—rounds first, then matchsticks. I recommend using a very sharp knife and firm peaches (even the firm ones should be very flavorful and sweet in mid-summer).
TIP B: There are two easy methods for cutting corn kernels from the cob. One is to stand the ears of corn on their base and cut down the cob. If using this method, I'll often rest the base of the cob on a small bowl set upside-down in a larger bowl (creating a well) so that the large bowl captures the kernels. The second method is to rest the ears of corn flat on a cutting board and run a knife between the kernels and cob on one side. Then rotate (putting the fresh-cut side down) and slice again. Repeat until all kernels are removed.