Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.
[recipe servings=4 time=15 Minutes difficulty=Easy]
2 Peaches Small Dice
2 Ears of Corn
1 Jalapeño Diced
½ Tablespoon Lime Juice
1/2 Red Onion Diced
1 Teaspoon Cajun Seasoning
2 Tablespoon Olive Oil
2 Teaspoon Fresh Oregano
1 Teaspoon Chipotle Purée
1 Teaspoon Salt
1 Teaspoon Maple Syrup
- Shuck 2 ears
of corn and place on a stove top burner. Turn the heat to high and using
tongs, rotate the corn after each side is charred. Take them off the
burner and once cool, remove the kernels from the cob by shaving them with
a chef knife. Reserve.
- Make a quick
vinaigrette by combining the chipotle purée, olive oil, Cajun seasoning,
lime juice, maple syrup, and salt in a medium mixing bowl.
- Add the
diced peaches, corn, diced red onion, fresh oregano, and diced jalapeño to
the mixing bowl and stir a few times with the vinaigrette.
- This recipe
is best made a day ahead, so all the flavors can marinate together.