Sweet Corn, Peach & Basil Salad

Today, let’s practice a summertime exercise in keeping it simple. It’s what the universe beckons us to do in this season of plenty, when the sun’s peak puts nature on overdrive, and the plants we cultivate positively vibrate with vital energy. It’s a magical time to love fruits and vegetables.

Go to the market and take stock of the produce that looks the most vibrant, and put together a mix-and-match chopped salad featuring an ensemble cast of your current favorites. I decided on plump ears of sweet corn, juicy peaches, and intoxicatingly fragrant fresh basil (buy a whole plant for your garden if you have a chance – always as fresh as it can get). Don’t bother cooking; just run a knife through everything, and toss it with a simple lime juice & olive oil vinaigrette.

Serve this with whatever you’re charring on the grill this weekend. You can even treat it like a chunky fresh salsa – it would make a killer garnish for blackened salmon or cornmeal-crusted catfish. Or if you’ve been invited to a cookout, throw together a big bowl to bring along. Keep it simple, share the love, and celebrate the food of the moment.

Sweet Corn, Peach & Basil Salad

Sweet Corn, Peach & Basil Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Serves 6 (as a side)

Sweet Corn, Peach & Basil Salad

juice from 1/2 lime
2 tablespoons olive oil
2 ears fresh sweet corn, kernels cut from cobs
2 ripe peaches, chopped into bite-sized chunks
1 pinch each salt & pepper, to taste
¼ cup fresh basil, chopped or chiffonade

In a large bowl, whisk together the lime juice and olive oil. Add the corn and peaches, toss to combine, and season to taste. Chop and add the basil immediately before serving to keep it vibrant.

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