This recipe is part of a creative challenge hosted by my friends over at Selva Beat.
As a New Englander, I truly relish the summer and fall months. This is for obvious reasons, (after the winter we had this past year I was ready to pack up and move south!) but also because it’s the time of year when I can really take advantage of all the beautiful fruits and vegetables grown by my local farmers.
There are farmers markets year-round, to be sure; however, one can expect to find a limited variety of vegetables in the winter. Don’t get me wrong, I love me some root vegetables, but the variety, taste, and vibrancy of fruits and veggies in the summer and fall months leaves more to be desired.
I find myself eating very simply in the summer time and early fall. The weather is hot and I crave dishes that are light and refreshing. There are several weekly farmers markets in my area, but I find myself going to the Wednesday afternoon market mostly because it’s a very short bike ride from my house. Convenience! Also because I treat myself to some delicious black bean tacos from my favorite local taco cart.
It’s easy to become overwhelmed at the farmers market, especially if it’s one you have not yet been to before, so check out this guide to grocery shopping at the farmers market.
If I’m not shopping for a specific recipe, I’ll at least try to have a general idea of what I’d like to prepare for the next few days, or buy veggies and produce that I eat most often with little preparation.
For example, a local bakery sets up a tent at my farmers market and that delicious looking loaf of bread studded with raisins was too tempting to pass by. I wasn’t planning on getting anything like that, but I do enjoy my ezekiel toast with almond butter for breakfast in the morning, so I thought I’d treat myself to a sweeter breakfast over the next several days!
What tastes more like summer than fresh, local, sweet corn?
The following recipe is adapted from this recipe from 101 cookbooks. I’ve obviously made it vegan, but I’ve also mad some additions that I think really compliment the crunch and sweetness of the corn.
It’s created with the following items from my local farmers market: sweet corn, peaches, red onion, heirloom tomato.
I hope you enjoy!
Peachy Keen Corn Salad
- Oil ( I used coconut, but any oil should do)
- 6 ears of corn, shucked
- sea salt
- 3 tablespoons fresh thyme leaves
- 3 tablespoons chopped red onions
- 3 peaches, sliced into small pieces
- 1 tomato, sliced into small pieces
- 1 cup coconut flakes, toasted
- 1 lime*
- optional: 1 cup nuts (like almonds) or seeds (like pepitas) toasted
Remove kernels from cob.
In a small pan toast your coconut flakes and then remove from heat and transfer to a bowl.
Do the same if you are adding any nuts or seeds. I added chopped almonds to mine since they were in my pantry.
I like to place the cob directly in the bowl and use a knife to scrape off the kernels. The bowl captures the kernels and prevents them from flying all over the place.
Heat a bit of oil in a skillet over medium heat and add the chopped onions. Cook them down a bit. 1-2 minutes.
Next, (add a bit more oil if needed) add the corn to the pan and toss to coat in the oil. Cook for about 1 minute until the corn loses its raw edge, then squeeze in your lime juice add the thyme. Stir to coat and transfer to large mixing bowl.
Add your peaches and tomato and stir well to incorporate throughout the salad.
Season with sea salt to taste.
Just before serving stir in coconut flakes and pepitas
I also love lime so I squeeze some additional juice before serving.
*okay okay I know the challenge is to only use items, excluding oils and seasonings, from the locals farmers market. But I love lime and lemon SO much they are essentially a seasoning for me. I always have them on hand, so I felt like it was okay to cheat a bit on this one 😉