About as close to a desert salad as you will find, this recipe adds red onion and spicy arugula to contrast the sweetness of the other ingredients.  In the recipe, the corn is roasted but you can also use it raw.

Remove the tassels from 2 ears of corn as well as any hanging leaves.  Soak for 10 minutes in water.

Thinly slice red onion to make 1/2 C.  Marinate the onions in 3 T. lemon juice.

Halve 2 peaches and remove the pits, then cut into slices.  Oil a baking sheet or grilling pan with olive oil and then place the peaches in a single layer.  Roast or grill until brown on one side, then flip and cook another minute or two on the other.

Roast the ears of corn on the grill, turning twice so that the husks get browned on all sides.

Cut 1 watermelon in quarters, then use a knife to remove the middle sections where there are no seeds (the “heart”).  Cut into bite-sized cubes.

When the corn and peaches are done, allow them to cool.  Remove the corn husks and cut the kernels off the cobs.

Whisk 4 T. olive oil into the onion/lemon mixture to make a dressing. Taste and season with salt and pepper.

Toss the watermelon, peaches and corn with the dressing to combine, then let sit for 5 minutes.  Toss again with 3 C. arugula leaves.  Add diced avocado or crumbled feta cheese.