Peachy-Corn Summer Salad

If you are tired of eating corn on the cob & want a new way to eat this summer veggie before it goes out of season, you will love my recipe for Peachy-Corn Summer Salad below!

Tip: Always have a bowl handy when you do prep work to throw all of the pits and peels inside.
Makes clean-up easy-peasy !

Ingredients:
1 large cucumber
1 small red onion
2 small peaches
1-2 small beets
2 ears of corn
1/2 large tomato 
Fresh basil
S&P to taste
2 tbsp. Olive Oil
2 tbsp. Lemon Juice

Directions:
Preheat Oven to 350 degrees
Place ears of corn with the STALK ON right on the rack or on a baking sheet
Cook corn for 20-25 minutes 

*While corn is cooking do your prep work

Chop onion, tomato, cucumber, peaches, beets & basil
Remove corn from the oven & peel, the stalk will peel VERY easily! 
Shave kernels off the cob & add to salad
Toss in bowl with S&P, Olive Oil, Lemon Juice

                              The stalk slips off like a little black dress after a long night out! 


Variations for serving:
1. Add arugula & goat or feta cheese & serve as a salad
2. serve with tortilla chips & eat as a salsa
3. serve over chicken or fish 
4. serve as a salsa with your fresh made tacos OLE! 

Simply delicious. Enjoy!