Labor Day Grilled Corn-and-Peach Endive Bites with Cilantro-Lime Crema

How to Make Labor Day Grilled Corn-and-Peach Endive Bites with Cilantro-Lime Crema

1. 1

   Step 1: Prep the endive

   Separate and trim 24 large Belgian endive leaves, keeping them whole and unbroken; rinse and pat dry. Arrange the leaves on a platter lined with paper towels and chill briefly so they stay extra crisp for assembly.

   For this step

   • 24 leavesBelgian endive leaves
   
2. 2

   Step 2: Char the corn and grill the peaches

   Preheat a grill to medium-high (about 400°F/200°C). Brush the corn and halved peaches with olive oil and season lightly with kosher salt and pepper; grill the corn, turning occasionally, until well charred in spots and just cooked through, about 10–12 minutes, and grill peaches cut-side down until caramelized, 3–4 minutes. Remove the corn and peaches and let cool until they can be handled.

   For this step

   • 3 earsFresh corn on the cob
   • 2 mediumRipe peaches
   • 2 tbspOlive oil
   • 1 tsp salt + 1/4 tsp pepper (approx.)Kosher salt and freshly ground black pepper
   
3. 3

   Step 3: Make the corn-and-peach salsa

   Cut kernels off the cooled cobs and dice the grilled peaches into small, bite-sized pieces; place both in a bowl. Stir in the finely diced jalapeño (seeded if you want milder heat) and about 3/4 of the chopped cilantro, then season to taste with a pinch of salt and pepper. Taste and adjust — this salsa can be made up to 24 hours ahead and refrigerated to let flavors meld.

   For this step

   • 1 smallJalapeño, seeded and finely diced
   • 1/2 cupFresh cilantro, packed
   
4. 4

   Step 4: Whip up the cilantro‑lime crema

   Whisk together the Greek yogurt, lime juice, a tablespoon of chopped cilantro reserved from the salsa, and a small pinch of salt until smooth; thin with 1–2 teaspoons water if needed for drizzling. Transfer the crema to a squeeze bottle or piping bag for easy, tidy finishing; the crema keeps well in the fridge for up to 2 days.

   For this step

   • 3/4 cupGreek yogurt (plain, full- or low-fat)
   • 2 tbspFresh lime juice
   
5. 5

   Step 5: Toast the pepitas

   In a dry skillet over medium heat, toast the pepitas, stirring constantly, until they start to pop and smell nutty, 2–3 minutes; watch carefully to avoid burning. Let cool, then roughly chop if desired — these are best toasted the day-of for maximum crunch.

   For this step

   • 1/3 cupPepitas (pumpkin seeds), raw
   
6. 6

   Step 6: Assemble the bites and serve

   Spoon about 1 heaping teaspoon of the corn‑and‑peach salsa into each endive leaf (this recipe yields about 24 bites). Drizzle with the cilantro‑lime crema, sprinkle with toasted pepitas and a few extra cilantro leaves, and arrange on a platter. For make-ahead service, keep salsa and crema chilled and pepitas separate; assemble up to 1 hour before serving to preserve endive crispness.
   

1. Separate and trim 24 large Belgian endive leaves, keeping them whole and unbroken; rinse and pat dry. Arrange the leaves on a platter lined with paper towels and chill briefly so they stay extra crisp for assembly.
2. Preheat a grill to medium-high (about 400°F/200°C). Brush the corn and halved peaches with olive oil and season lightly with kosher salt and pepper; grill the corn, turning occasionally, until well charred in spots and just cooked through, about 10–12 minutes, and grill peaches cut-side down until caramelized, 3–4 minutes. Remove the corn and peaches and let cool until they can be handled.
3. Cut kernels off the cooled cobs and dice the grilled peaches into small, bite-sized pieces; place both in a bowl. Stir in the finely diced jalapeño (seeded if you want milder heat) and about 3/4 of the chopped cilantro, then season to taste with a pinch of salt and pepper. Taste and adjust — this salsa can be made up to 24 hours ahead and refrigerated to let flavors meld.
4. Whisk together the Greek yogurt, lime juice, a tablespoon of chopped cilantro reserved from the salsa, and a small pinch of salt until smooth; thin with 1–2 teaspoons water if needed for drizzling. Transfer the crema to a squeeze bottle or piping bag for easy, tidy finishing; the crema keeps well in the fridge for up to 2 days.
5. In a dry skillet over medium heat, toast the pepitas, stirring constantly, until they start to pop and smell nutty, 2–3 minutes; watch carefully to avoid burning. Let cool, then roughly chop if desired — these are best toasted the day-of for maximum crunch.
6. Spoon about 1 heaping teaspoon of the corn‑and‑peach salsa into each endive leaf (this recipe yields about 24 bites). Drizzle with the cilantro‑lime crema, sprinkle with toasted pepitas and a few extra cilantro leaves, and arrange on a platter. For make-ahead service, keep salsa and crema chilled and pepitas separate; assemble up to 1 hour before serving to preserve endive crispness.