Name: Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette
Yield: 6 Servings
Ingredients: 4 ears corn, husked; 1 tablespoon plus ¼ cup olive oil; Kosher salt; ¾ teaspoon chili powder; ½ teaspoon coriander seeds; ½ teaspoon cumin seeds; 3 tablespoons fresh lemon juice; ½ teaspoon chopped fresh rosemary; Several dashes of hot sauce; Freshly ground black pepper; 2 nectarines or peaches, sliced into ½"-thick wedges; 1 small shallot, thinly sliced; 1 cup torn fresh basil leaves; 4 ounces queso panela or Cotija cheese, crumbled (about ½ cup)

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Jessup Deane

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

Recipe notes