This is a great summer salad! My sister and I stopped at a farmers market in Nashville to pick up some fresh corn and peaches to make this salad. This is a great Half Baked Harvest recipe that is great starter salad or lunch.
Ingredients:
4 ears yellow corn, husked
2 tablespoons olive oil
2 jalapeños, seeded and diced
1/3 cup fresh basil, chopped
2 teaspoons chopped fresh oregano
1 lemon, zested and juiced
1 lime, juiced
Salt and pepper
2 peaches, cored and sliced (unpeeled)
8 ounces burrata cheese
1 head of romaine, chopped
Preparation:
1. Preheat the grill to high. Grill ears of corn, turning every 2-3 minutes until lightly charred all over. Remove from the grill and let sit until cool enough to handle.
2. Cut off the kernels and add to the salad bowl. (I like to wear an Ove Glove to hold to hot corn.)
3. To the salad bowl, add the olive oil, jalapenos, basil, oregano, lemon juice and zest, lime juice, and a large pinch of salt. Stir in the peaches.
4. Spread chopped romaine across 4 plates. Top with corn and peach mixture.
5. Break the burrata cheese over the salad and drizzle with olive oil. Serve with grilled bread!
Source: Half Baked Harvest
Ingredients:
4 ears yellow corn, husked
2 tablespoons olive oil
2 jalapeños, seeded and diced
1/3 cup fresh basil, chopped
2 teaspoons chopped fresh oregano
1 lemon, zested and juiced
1 lime, juiced
Salt and pepper
2 peaches, cored and sliced (unpeeled)
8 ounces burrata cheese
1 head of romaine, chopped
Preparation:
1. Preheat the grill to high. Grill ears of corn, turning every 2-3 minutes until lightly charred all over. Remove from the grill and let sit until cool enough to handle.
2. Cut off the kernels and add to the salad bowl. (I like to wear an Ove Glove to hold to hot corn.)
3. To the salad bowl, add the olive oil, jalapenos, basil, oregano, lemon juice and zest, lime juice, and a large pinch of salt. Stir in the peaches.
4. Spread chopped romaine across 4 plates. Top with corn and peach mixture.
5. Break the burrata cheese over the salad and drizzle with olive oil. Serve with grilled bread!
Source: Half Baked Harvest