Peach & Barbecued Corn Salad

Have you ever made something that seemed too good to be true, especially when it was ridiculously simple to make?

I just had one of those moments.

It was this peach and barbecued corn salad that did it to me. Let me tell you about it.

Sweet, yet slightly tart peaches, barbecued sweet corn rubbed with lime and sea salt, slices of creamy buffalo mozzarella and a scattering of basil leaves. All this drizzled with extra virgin olive oil and an aged balsamic.

Please sir, some more.

The tastes and textures in this salad bewitched me. I got the idea from a farmer in Long Island, NY. He had a stall at the side of the road selling white corn and Amish peaches. I bought some and as I was leaving he called out the recipe to me. He'd never tried it himself but it was from a faithful customer of his.

I never got the farmer's name and I'll never know whose recipe this is but to both these people, I'll be ever grateful.

I'm submitting this post to Weekend Herb Blogging being hosted this week by Gretchen from Canela & Comino.

Peach & Barbecued Corn Salad Recipe
(Serves 4)

2 ripe peaches, washed
2 cobs of sweet corn
Juice from 1 lime
1 large ball of buffalo mozzarella, sliced
A handful of sweet basil leaves
Good quality extra virgin olive oil for drizzling
Aged balsamic for drizzling
Canola oil for barbecue/grill
Sea salt

Method:

1. Break the corn cobs in half and place in a pot of cold water. Bring to the boil. Once the water is at a rolling boil, cook the corn for 7 minutes. Remove from water and pat dry.
2. Heat up the barbecue or a grill plate. Brush with a little canola oil.
3. Brush lime juice over the corn cobs and then sprinkle on some sea salt. Place the corn on the barbecue or grill and cook. Turn the cobs frequently to brown the corn slightly but don't burn it.
4. Once you've cooked the corn, slice off the kernels into a bowl. Discard the cobs.
5. Slice the peaches and place in a large mixing bowl. Add the corn kernels, buffalo mozzarella and basil leaves. Sprinkle on some salt. Drizzle on a little extra virgin olive oil and aged balsamic.
6. Toss the ingredients gently just once or twice. Divide salad evenly amongst two serving bowls and serve immediately.

Comments

[Manggy]

How lovely and colorful! I adore salads built around fruit-- how nice that you have a great supply of peaches :) (and of course, aged balsamic :)

[Christie@fig&cherry]

Thanks from me too! What a beautiful salad... I think it would also work well with mint instead of the basil and white balsamic.

[Pim]

This looks and sounds gorgeous.

[Fearless Kitchen]

This looks great - I can almost taste the peaches now!

[Julia]

Can't wait to try this.
Love the "Oliver" reference, too :-)

[_ts of [eatingclub] vancouver]

Ooh, we have some slightly tart peaches hanging out on the counter ourselves! And perhaps an ear or two of corn! Will try.

[Marc @ NoRecipes]

Looks great Syrie! Sorry I haven't been around much, work has been so busy lately I've barely had time to cook.

[brilynn]

That salad sounds just about perfect! And I would love some right now.

[Matin]

Looks great, I am sure its very tasty too especially with BBQ corn, I am big fan:-)
X M

[Rasa Malaysia]

Syrie, love the color of this dish. sounds really simple and super yummy and healthy.

No news from About.com huh? :(

[Kalyn]

Yes, this sounds like a fantastic salad. Any salad that start with barbecued corn can't ever turn out bad, but then to add peaches, buffalo mozarella, and basil; just brilliant!

[Syrie]

Thanks Mark! Maybe I can grab an extra bottle for you and send it to you!

Hey Christie. I LOVE your idea about the mint and white balsamic. Yum. I'll try it next time.

Thanks for stopping by Pim!

Thank you Fearless Kitchen, okanagan peaches are hard to beat.

Thanks Julia. I couldn't resist!

Go for it ts! Don't waste a moment. Peaches are on they're way out with the approach of fall!

Hey Marc. It's so lovely to see your name. Thanks for visiting and can't wait to see what you've been up to in the kitchen.

Thanks for visiting Brilynn!

Oh Matin! Thank you.

Thanks Bee! I'll send you and email with the update.

Thanks for your lovely comment Kalyn.

[Laura @ Hungry and Frozen]

What a fabulous sounding combination. Looks gorgeous too - all golden and summery and healthy :)

[Jude]

Took a while to scroll down and get to the recipe. Love your photography.

[Irene]

You know, this is exactly the reason why I love food blogs. This is not a combination that I would have thought of instinctively, but when I look at your pictures and imagine what the flavors would be like, my taste buds just go: OH YEAH!