Serves 6 to 8
Let me tell you, BBQ sauce in a salad dressing is a REV-E-LA-TION. And you’ll love that this dressing is mayo-free, so it’s safe to sit out on a picnic table at your next summer cookout! It’s especially great with grilled chicken or fish.
2 ears corn, husked
¼ cup grapeseed oil
Kosher salt and freshly ground black pepper to taste
2 ripe but firm peaches, pitted and sliced
½ large green cabbage, thinly sliced
1½ cups diagonally sliced sugar snap peas
⅓ cup Candied Jalapeños  or Pomegranate Pickled Onions
BBQ Dressing
⅓ cup grapeseed oil or light olive oil
3 tablespoons freshly squeezed lime juice
2 tablespoons barbecue sauce
1 tablespoon honey
1 teaspoon Dijon mustard
Pinch of ground cayenne pepper
Kosher salt and freshly ground black pepper to taste
1 Preheat a grill or grill pan to medium-high heat. Brush the corn with oil, season with salt and pepper, and grill for 10 to 12 minutes, rotating the corn until it’s blackened on all sides. Slice the kernels off the cob and discard the cobs.
2 Brush the peach slices with oil and grill for 2 to 3 minutes per side, until lightly charred.
3 To make the dressing: In a small bowl, whisk together the grapeseed oil, lime juice, barbecue sauce, honey, mustard, cayenne, salt, and pepper until creamy.
4 To make the salad: In a large bowl, place the corn, peaches, cabbage, sugar snap peas, and jalapeños or onions and toss with the dressing. Serve immediately.