It’s peak season at the farm stand right now. I feel like a kid in a candy shop with every visit. While nothing seems to beat a grilled ear of fresh corn, using the kernels raw in a salad is a close contender. I’ve been addicted to this combination lately.
The arugula has a spicy bite that plays so nicely with sweetness of the peaches and corn. The corn also adds a nice crunch, which leaves me feeling quite content. Sesame seeds are my go-to garnish on salads for no other reason than my unapologetic love for them—there’s always a jar within arm’s reach on the counter. Pistachios would be amazing here, too, and might’ve been my first choice had some been in the pantry.
The only edible shades of green Isabella entertains are peas, and sometimes broccoli. Even the temptation of peaches and corn isn’t enough to win her over to eating salads. Virginia, though, is my salad lover companion, and while I thought the arugula would be too bracing for her, she was rather miffed when I over indulged on this salad the first time I made it, so while this recipe can serve two as a starter, you might want to double up depending on your appetites.
You can even bulk it up with some protein for a main dish meal. Chickpeas would be wonderful for a vegetarian and vegan source of protein, as would some grilled or roasted tofu. Meat eaters can add shredded rotisserie chicken, leftover grille steal (try this recipe), or shrimp. One last note—don’t toss those cobs once you’ve cut off the corn. They are the base for an easy, homemade corn broth, and great way to use up every last penny of your grocery dollars effectively.