Peaches and Corn

Prepping the Corn

Summer is a great time for me to “cook” more because most of the “recipes” I’m drawn to require no heat… or very little of it. Therefore, it’s easier for me to not mess it up.

Take, for instance, this peaches and corn recipe I found through the arugula files:

Corn and Peach Salad
Serves 6-8


3 peaches, cut in 1 inch piece
5 ears of grilled corn
1 jalapeno
1/2 a purple onion, diced
1 handful of cilantro, chopped
juice of two limes
salt to taste


1. Boil corn (about 8-10 minutes in boiling water); cook on grill for 1 minute each side. Cut kernels off the cobb. Let cool. OR grill the corn, by following these directions.

2. Mix remaining ingredients and serve.


The Peaches and Corn Salad, Pre-Corn

Easy as pie. Or salad… which it is. And it’s serioiusly delicious (as anything with jalapeño and cilantro is known to be)!

Chica Tip #15: When in doubt, add jalapeño and cilantro. This will make it allllll better. Molly promises.


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