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Grilled Corn & Peach Salad with Queso Fresco
Summer Grilling

Makes four servings (pictured above) Prep time: 20 minutes Cooking time: 20 minutes 4 ears sweet corn, shucked 4 fresh peaches or nectarines, pitted and sliced in half 1/2 small red onion, sliced 1 head frisee (or your favorite lettuce), chopped 4 sprigs fresh mint, chopped 4 sprigs fresh cilantro, chopped 2 limes, juiced 2 tablespoons extra virgin olive oil 6 ounces Queso Fresco 1 avocado, peeled, seeded, and quartered Salt and pepper, to taste

Preheat grill using Kingsford charcoal, until briquets are consistently ashed over. Grill corn for 7-10 minutes over medium heat, turning every 2 minutes until kernels start to soften. Remove from heat, set aside to cool. Grill peaches and onions for about 4-5 minutes on each side. Remove from heat, set aside to cool. Once cooled, remove corn from cob; slice peaches and onions. Place in large mixing bowl. Add lettuce, mint, cilantro, lime juice and extra virgin olive oil. Season with salt and pepper and toss. Grill the Queso Fresco over medium heat for 3-5 minutes or until grill marks appear. Remove and crumble. Serve the salad over avocado slices and garnish with the crumbled cheese. Recipe created by Johnny Hernandez of La Gloria in San Antonio on behalf of the Walmart Choice Steak Challenge presented by Kingsford charcoal and Coca-Cola.