Author Notes
This is a delicious summer salad that's perfect for a lunch straight from the farmers market. It can be served either warm (as I did) or cold. —Jeters
Ingredients
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4
ears of corn, shucked
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1
peach, diced
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3
baby red onions, sliced thinly
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2
jalapenos, seeded and finely diced
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1 splash
apple cider vinegar
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1 tablespoon
butter
Directions
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remove the kernels from the ears of corn. This is best handled by running a sharp knife down the corn cob in a wide bowl, then turn the back of the knife towards the corn and run the knife down it again, to get the ‘cream’ of the corn.
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combine the corn, jalapeno, peach and add a splash of vinegar. Salt and pepper to taste.
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In a heavy skillet, melt the butter. If you desire to add more kick to the corn, add some cayenne pepper (just a dash) to the melted butter.
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Add the onion and a pinch of kosher salt.
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Sauté the red onion in the butter for a few minutes, until just softened.
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Add the corn mixture and cook until heated through.
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This could also benefit from some ingredients added after cooking, which I didn’t have on hand, such as some blueberries, maybe some cilantro if you like that sort of thing.
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