PEACHES! They are in season and quickly going out of season. They are at their ultimate awesome peak right now. Even peaches at the grocery store have amazing flavor. And they are about a dollar a pound, so there’s no reason you shouldn’t go out and buy a few pounds and make some jam (recipe to come!) or peach pie filling, or start throwing them in everything you can from grilled chicken tacos (we did that) or this amazing peach and roasted corn salad.
A robot wrote this recipe. Seriously. You know that computer named Watson that beat Ken Jennings in Jeopardy! a few years ago? Well, he is apparently pretty handy in the kitchen and “thought” up this salad recipe. I’m not entirely sure how I feel about that because I think recipes should come from the soul and well, a computer is a bit lacking in that area. But for whatever it’s worth, this salad and the dressing in particular were pretty amazing. We only altered it a bit and I added a step of roasting the peaches. This salad would go so well as a side for lots of recipes like my coriander chicken or any BBQ dish and would be awesome to bring to a picnic or potluck.
Roasted Corn and Summer Peach Salad*
4 ears of corn
1 tablespoon plus ¼ cup olive oil
Kosher salt
¾ teaspoon chili powder
½ teaspoon coriander seeds
½ teaspoon cumin seeds
3 tablespoons fresh lemon juice
½ teaspoon chopped fresh rosemary
Freshly ground black pepper
2 peaches, sliced into ½”-thick wedges
1 TBS butter
1 small shallot, thinly sliced
1 cup chopped fresh basil leaves
4 ounces Cotija cheese, crumbled (about ½ cup)
*adapted from Bon Appetit