Corn Peach Salad

• 4 ears sweet corn fresh
• 1 cup peaches chopped fresh
• 6 radishes thinly sliced, about 1 cup
• 1/4 cup fresh mint leaves chopped
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• salt and ground black pepper

1. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cob (about 2 cups).
2. In a medium bowl combine corn, peaches, radishes, and mint. For dressing, add oil and vinegar; toss to coat. Season to taste with salt and pepper.
3. For grilled corn salad:nrush shucked ears of corn with 1 tablespoon olive oil. For a gas or charcoal grill, grill corn on the rack of a covered grill directly over medium heat about 15 minutes or until lightly brown and just tender, turning occasionally to brown evenly. Remove from grill and let cool. Cut kernels from cobs and continue as directed.nssemble salad without mixing. Cover; refrigerate up to 24 hours. Add oil and vinegar. Toss before serving.

peaches, fresh mint, olive oil, cider vinegar, salt

Taken from www.yummly.com/recipe/Corn-Peach-Salad-968926 (may not work)