Summer's bounty grilled to enhance their sweetness, tossed in a vibrant vinaigrette.
Heat up your grille. I use a little hibachi that I bought because it reminds me of my childhood.
Over a hot grill place your corn and turn occasionally until charred and tender but still moist about 6-8 minutes total.
Grille your stone fruit for about 3 minutes until slightly charred but still firm. While your corn and fruit are grilling make your vinaigrette.
Puree all of the vinaigrette ingredients until smooth, add the water by the tbsp until you have the desired pourable consistency you seek.
Once cool enough to handle: slice the corn niblets off of the ears and slice the peaches as well. Mound your rice or other grain in the center of your platter and arrange your vegetables and fruit around in a pleasing pattern. Drizzle on vinaigrette.