|Serves||Prep Time||Cook Time||Total Time|
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.
Full disclosure, this salad serves two if you’re good at sharing (ahem), otherwise you might want to double on it. Now, enough talk, let’s get to the recipe.
|2 handfuls||Baby arugula|
|1 ear||Uncooked corn, kernels removed (save cob to make broth, see here)|
Add the arugula, peach, and corn to a deep bowl. Add the dressing, starting with 1 tablespoon. Stir to coat the salad, adding more dressing, if desired. Sprinkle some sesame seeds on top, and serve immediately.