Stovetop Griddle Method

Wash the corn and then cut the kernels from the cobbs. Set aside. Wash and cut the peaches into chunks. Heat a griddle pan over medium heat and add the olive oil to the pan. Add the corn and peaches and griddle and grill until they turn golden brown, tossing occasionally. (See below for outdoor grill method). I found it helpful to grill the corn slightly to soften it and then cut the corn from the cobbs and then add the corn back to the grill to grill it until the corn kernels start to turn golden brown.

While the corn and peaches are grilling, make the miso dressing. Blend all of the dressing ingredients together in a blender until smooth. Set aside.

If your sunflower seeds are raw, you can toast them in a small, dry skillet over medium heat, tossing frequently until they are golden brown. Place them into a bowl and set aside.

Cut the avocado into chunks.

Place the grilled corn and peaches into a medium-large bowl along with the avocado and ⅓ cup of the miso dressing. Toss to combine. Finally add the toasted sunflower seeds, and squeeze half of a lime (juice) into the salad and give the salad one more toss and serve! You can make this salad ahead of time, just save the reserved dressing and add more if needed before serving. Keep this salad stored covered in the refrigerator for up to 2 days.

Outside Grill Method
Alternatively you can grill the corn and peaches outside on the grill, if so omit the olive oil and grill the corn whole and peaches in half, then after grilling cut the corn from the cobbs and slice the peaches into smaller pieces. The proceed to follow the remaining instructions.