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
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
- 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.
- Heat up the barbecue or a grill plate. Brush with a little canola oil.
- 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.
- Once you've cooked the corn, slice off the kernels into a bowl. Discard the cobs.
- 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.
- Toss the ingredients gently just once or twice. Divide salad evenly amongst two serving bowls and serve immediately.