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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Thyme


  • Corn


  • Chicken Wings

    Chicken Wings

  • Raspberry Vinegar

    Raspberry Vinegar

  • Queso Fresco

    Queso Fresco


Heat grill (or heat oven to 450° F). Prepare your mise en place: Halve peaches, and remove pits. Pick and chop thyme leaves. Shuck corn husks, and remove silk.
Brush peaches with a total 1 1/2 teaspoons olive oil. Season on both sides with a total 1/4 teaspoon PeachDish Salt and the thyme. Place on a large plate or platter. Rub each ear of corn with 1 pat cold butter, and sprinkle with about 1/3 of the rub. Add to the platter
Brush wings with remaining 1 1/2 teaspoons olive oil, then sprinkle both sides with remaining rub. Place in a large baking pan.
Use tongs to transfer wings to grill (or place baking pan with the wings in the oven). Lower lid on grill, and cook until the bottom of wings are well marked and the wings begin to release their juices, 7-10 minutes. Turn wings over. Rinse tongs, and use to add corn and peaches, cut side down, to grill (or baking pan). Cook wings, corn and peaches about 6 minutes more, turning corn 2-3 times and peaches once during cooking.
Transfer cooked food to a clean platter. Drizzle peaches with raspberry vinegar and sprinkle as desired with PeachDish Salt. Sprinkle corn with queso fresco. Divide wings between 2 plates. Serve with corn and peaches on the side. Enjoy!