For those of you who never want summer to end, here's a recipe that's perfect for those warm late-August evenings when you want something fresh and seasonal that celebrates the last of the season's bounty. Eat it on the porch while you salute the fireflies and enjoy those late hours of fading light.

Grilled Peach and Corn Salad with Honey-Lime Vinaigrette

Serves 4-6 as a side dish or 3-4 as a light main course

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Ingredients

For the Salad:

4 ears fresh sweet corn, husked

4 ripe but firm peaches, halved and pitted

6 cups mixed greens or baby arugula

4 oz goat cheese, crumbled

1/2 cup toasted pecans, roughly chopped

1/4 red onion, thinly sliced

1/3 cup fresh basil leaves, torn

For the Honey-Lime Vinaigrette:

1/4 cup fresh lime juice (about 2-3 limes)

3 tablespoons honey

1/4 cup extra-virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Prepare the Vinaigrette:

In a small bowl, whisk together lime juice, honey, and Dijon mustard until smooth.

Slowly drizzle in olive oil while whisking continuously.

Add chili powder, salt, and pepper. Whisk until well combined. Set aside.

Grill the Corn and Peaches:

Preheat grill to medium-high heat (about 400°F).

Brush corn and peach halves lightly with olive oil.

Grill corn for 12-15 minutes, turning every 3-4 minutes until kernels are tender and lightly charred.

Grill peaches cut-side down for 3-4 minutes, then flip and grill 2-3 minutes more until caramelized but still firm.

Let cool slightly, then cut corn kernels from cobs and slice peaches into wedges.

Assemble the Salad:

In a large serving bowl, combine mixed greens and torn basil.

Add warm grilled corn and peach wedges.

Scatter red onion slices, crumbled goat cheese, and toasted pecans on top.

Drizzle with vinaigrette and gently toss to combine.

Serve immediately while corn and peaches are still slightly warm.

Chef's Tips:

Peach selection: Choose peaches that give slightly to pressure but aren't mushy - they'll hold up better on the grill

Make ahead: Vinaigrette can be made up to 3 days in advance

Weather watch: If it's too hot to grill outdoors, use a grill pan indoors or roast in a 425°F oven for 15-20 minutes

Storage: Best served fresh, but leftovers keep for 1 day refrigerated

Variations:

Swap goat cheese for feta or fresh mozzarella

Try walnuts or almonds instead of pecans

Add diced avocado for extra creaminess

For a heartier meal, add grilled chicken or shrimp