This recipe is very simple and designed to make the seasonal ingredients sing – making the salad with out-of-season produce would be a disaster. It’s goes perfectly with grilled foods, so make it for your next barbecue! It’s also perfect for summer potlucks – just be sure to hold off on dressing it with oil and lemon juice until after you arrive at the party.
- 3 small ears of fresh summer corn, shucked
- 2 tablespoons extra virgin olive oil, divided
- 2 medium garlic cloves, minced
- Pinch of red pepper flakes
- Sea salt and freshly ground black pepper
- 2 ripe peaches, halved, pitted and thinly sliced
- 1 pound Sun Gold tomatoes, halved
- 1/2 small red onion, cut into medium dice
- 2 ounces feta, crumbled (about 1/3 cup)
- 1 tablespoon freshly squeezed lemon juice
- Handful of mint leaves, cut into thin ribbons
- Lay each ear of corn flat on a large cutting board and using a sharp knife, slice the kernels off. (Reserve the cobs for corn stock, if desired).
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the garlic and pepper flakes and cook for 30 seconds. Add the corn kernels, season with 1/4 teaspoon of salt and a few turns of black pepper. Toss to coat in oil and cook for about 5 minutes, until the kernels are starting to brown.
- Transfer the corn to a large bowl and add the peaches, tomatoes, onion, feta, lemon juice and the remaining tablespoon of oil. Toss to combine. Season to taste with salt and pepper. The salad tastes best if you let it stand for ~10 minutes to let the flavors combine. Garnish with mint before serving.