Here it is with the lime basil vinaigrette on the side. I encourage heaping amounts of the dressing :)
This dish is so fresh and flavorful, and it features so many tasty and summery ingredients. While it’s a simple dish to create, the flavors are complex, with the sweetness from the peaches and corn mixed with the tang of the vinaigrette and onions and the earthiness from the mint and basil. So good and so fresh! Pair this with grilled lamb chops or grilled salmon for an easy crowd-pleasing dinner.
Ingredients (Serves 4 as a side)
3 ears of fresh corn on the cob, husked
2 ripe peaches, sliced into ½ inch wedges
1 ½ avocados, diced or sliced into wedges
2 medium heirloom tomatoes, sliced into 1 inch wedges
1/4 a red onion, finely sliced
¼ cup of torn mint leaves
For the lime basil vinaigrette
2 cups packed basil leaves
1 garlic clove
Juice from 1 ½ limes (about 3 tbsp)
2 tablespoons apple cider vinegar
⅓ cup of olive oil
½ teaspoon of salt
¼ teaspoon of pepper
Directions
Boil the corn for 2-3 minutes. Let cool and then slice kernels off the cob.
Assemble remaining salad ingredients in a large bowl or serving dish. Squeeze some fresh lime juice on top if not serving immediately.
In a blender, combine all ingredients for the basil vinaigrette. To thin it out, use some water or additional olive oil. Taste and adjust for seasoning. Drizzle on top of salad ingredients or serve on the side.
Notes: You can use cherry tomatoes or beefsteak tomatoes too. Use whatever is fresh! Also, feel free to splash some olive oil, apple cider vinegar, lime juice, and sea salt on top in place of the vinaigrette if you’re short on time!
Corn was this week’s “Ingredient of the Week.” love sweet summer corn. It brings back so many childhood memories of sitting out on our porch after a day of swimming and being in the sun. We had fresh Jersey corn all the time with a simple grilled dinner most nights in the summer, and I couldn’t get enough of it. I still can’t! Corn gets a bad rep these days. It is true that it can be an inflammatory food for many people, but what’s important to note is that 92% of corn grown in the United States is grown with genetically modified organisms (GMOs). While there is little research on the long term effects of GMOs on the human body, studies show that there is a strong correlation between GMOs and inflammation and intestinal damage. Therefore, when buying corn, it is essential to make sure you’re buying organic corn! Final note: corn is high in starchy carbohydrates, so I suggest avoiding having other carbs, like grains, potatoes, and legumes with your meal. Keep in mind that when you get fresh locally grown corn, the taste is noticeably so much better.
Health Benefits of Corn:
Corn is a good source of antioxidants, which supports healthy immune function
It is a good source of fiber, aiding in digestion and helping to relieve constipation
Corn is a complex carbohydrate and the fiber in it slows down the rate in which glucose enters the bloodstream (helping to balance blood sugar levels)
It contains some essential nutrients like phosphorus, magnesium, zinc, iron, and copper
For more recipe inspiration for cooking with corn, check out this link!
Sources and additional reading:
