Member Recipe: Home Chef Rebecca Trip
Ingredients
-
3 ears of corn
-
1.5 cups sliced peaches
-
½ cup red onion, chopped
-
2 tbsp olive oil
-
Handful fresh basil
-
Salt and pepper to taste
Not a member yet? You're missing out!
Our members get fresh produce and access to our meats, dairy, and our members-only store for local sauces, spices, and more!
Cooking Instructions
- Wash peaches and drain.
- Fill microwave safe dish about ½ to 1 inch deep with water. Place corn in dish and microwave 2 minutes per ear (6 minutes total) on high. Add one additional minute(total 7 minutes) for larger ears.
- While corn cooks, chop red onion and slice peaches, skin on, into ½ inch pieces. Set aside.
- Allow corn to stand about two minutes in the microwave, then carefully remove. Using a sharp knife cut the end off the corn and make a slice down the stalk. Peel back husk and silk.
- Cut kernels off the cob into mixing bowl.
- Add peaches and onion, salt and pepper to taste.
- Gently toss with two large spoons until everything is just combined.
- Add 2 tbsp olive oil. (I use extra virgin light so as not to overpower the sweet flavors in the salad), along with a handful of fresh basil. Tear large pieces of basil. Toss to combine.