|2 servings||calories per servings 811||protein serving 59 g||carbs per serving 31 g||total fat per serving 51 g|
It’s amazing how the tannic quality of a coffee rub heightens and unifies the more mellow flavors of corn and chicken with the tang of grilled peaches. Together, they make a feast of summer favorites that’s perfect for the grill – but you can make it with great results in your oven, too.
|Nutrition Facts||/ Per Serving|
|Total Fat||51 g|
|Saturated Fat||17 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||9 g|
|Monounsaturated Fat||23 g|
|Total Carbohydrates||31 g|
|Dietary Fiber||4 g|
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!
Chef Todd Richards is an Atlanta chef known for his fried chicken. His restaurant, Richards' Southern Fried, opened the summer of 2016. Todd is also executive chef at White Oak Kitchen & Cocktails, and was formerly at the Ritz-Carlton Buckhead, The Shed in Glenwood Park, and The Pig & The Pearl at Atlantic Station. Chef Todd is self-taught and in 2013 was a James Beard Award Semi-Finalist for Best Chef: Southeast. He has also been a contestant on Iron Chef America. Todd's cooking elevates and promotes Southern cuisine and community.Learn More...