This is my absolute favorite time of the year! Corn & peach season! I live close to Hall’s Corn Farm, and they grow the sweetest corn I have ever tasted.
Chef Michelle Rodriguez, Amor Comida
This salad is not a leafy green salad. It’s a lovely salad that can be eaten as-is, but I love to serve it with some grilled chicken breast, or Lake Michigan-caught whitefish. Tomatoes, peaches and corn are all very sweet, so you want to be sure to balance the seasoning right, and don’t forget to add a little chili flake – it’s an important ingredient!
Salad:
- 1 pint local cherry tomato, halved
- 2 peaches, cut into wedges
- Fresh corn kernels from 2 ears of corn
- 1/2 cup crumbled Idyll Farms plain goat cheese (feta can also be used)
- 1/4 cup fresh chopped basil
- 1/2 tsp red chili flake
Assemble the salad and toss in the vinaigrette. Let the flavors marry for a half hour and enjoy!
See this recipe in person at the Sara Hardy Downtown Farmers Market in Traverse City on August 20th! For a full schedule of recipe demonstrations, head here.
Michelle Rodriguez is the private chef and owner of Amor Comida Catering. Follow her on Instagram or Facebook, or for booking and catering inquiries, email [email protected].