Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette

• 4 ears corn, husked
• 1 Tbsp plus ¼ cup olive oil
• Kosher salt
• ¾ tsp chili powder
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• 3 Tbsp fresh lemon juice
• ½ tsp chopped fresh rosemary
• Several dashes of hot sauce
• Freshly ground black pepper
• 2 nectarines or peaches, sliced into ½"-thick wedges
• 1 small onion, thinly sliced
• 1 cup torn fresh basil leaves
• 4 ounces queso panela or Cotija cheese, crumbled
• 2 cups chopped lettuce greens or spinach

Prepare grill for medium-high heat. Brush corn with a total of 1 Tbsp. oil; season with salt and sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6-8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs.

Meanwhile, toast coriander and cumin seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop with a knife or coarsely grind in a spice mill. Whisk with lemon juice, rosemary, hot sauce, and remaining ¼ cup oil in a medium bowl; season with salt and pepper.

Toss dressing with corn kernels, nectarines, onions, basil and cheese. Adjust seasoning with salt & pepper. Serve over a bed of chopped lettuce.