We went to Wisconsin for a weekend trip to visit our friends Patti and Larry and their five kids. While there, we went to their friend's house on Lake Geneva for a swimming and dinner party. Like Patti and Larry, their friends are in the restaurant business and a couple of the people at the party were chefs. Lucky us! One of them made a corn and peach salad that is summer in a bowl.
Patti and I went out the next morning to the sweet little farm stand on Rt. 50 just south of Williams Bay and bought the ingredients to make the same salad for lunch that day. Here is our version:
Corn and Peach Salad
6 ears of corn, cooked on the bbq
1 small red onion, diced
20 basil leaves torn into small pieces
2 peaches, with skin on cut into 1/2" pieces
3 T. olive oil
juice of one lime
salt and pepper to taste
Directions:
Cut the kernels off the corn cobs. Combine with the rest of the ingredients. Gently mix together and serve.
The kids didn't like the red onion in the salad so Patti bbq'ed the rest of the corn from the farm stand. Here is how she did it:
She removed the silk, but kept the husks on. After buttering the corn and adding just-snipped garden chives, she wrapped the husks back around the ears so the kernels wouldn't burn, and put them on the grill for about 10 minutes.
Enjoy!
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