We are certainly in the Dog Days of Summer. The temperature has stayed miserably high since June though finally seems properly aligned being almost mid August. I’ve been out later in the evening the past few nights and have found the temperature sublime. It’s the type of temperature that hangs heavy in the air encouraging sitting on city stoops with a cold drink and no purpose other than to enjoy the laziness of the moment as the hazy purple dusk fades to dark. Time seems to slow and you can’t imagine anything more important than just sitting and soaking it in knowing it is all too fleeting.
I find my mind wandering as well to new concoctions using summer produce. In August we are all lavished by the crescendo of the bounty, with almost too much to know what to make. This year has held some curve balls as we are in a 50 year drought and the heat has wrecked havoc with farmer’s planting plans.
When I returned from our recent road trip to the Canadian Rockies I was excited knowing our dwarf peach tree (so burdened with peaches I had propped it up with several 2 x 4’s before departing) would be fully ripe. Though almost full size when we departed the peaches were still rock hard. The morning after we returned I bounded into the backyard to marvel at our harvest to find not even one peach on the tree. Our neighbors burgeoning crab apple tree stood beside the peach tree so full its branches had reached over our fence and were touching the ground, all fruit intact. After some consulting with neighbors about possible mysterious weather conditions and other peach tree owning friends, we concluded it was the squirrels who had begun to violate our fruit before our trip that were responsibility for our now naked tree. Like thieves in the night they will strip an entire tree supposedly not leaving the most subtle clue.
I shook that off not being able to do anything about it and forged ahead with glorious peaches from our CSA share to grill up a favorite invention to date: Grilled Corn and Peach Salsa. My thinking about this was somewhat inter woven with an additional recipe I’ll be sharing soon but the thought of freshly grilled peaches and grilled corn tossed into a salsa was something I was dying to try. The result exceeded my expectations and it will be in high rotation as long as peaches and corn are in season. My family mowed through it as well!
GRILLED PEACH & CORN SALSA
Yield: 2 ½ cups
Ingredients:
· 2 large, ripe but firm freestone* Peaches, peeled
· 2 ears of Corn, husked with silk removed
· Olive oil (to coat for grilling)
· 1-2 Serrano peppers+, deseeded, membranes removed and diced
· 1 large Jalapeno pepper, deseeded, membranes removed and diced
· ½ cup Cilantro, chopped
· 1/2 large, Red Onion, chopped (approximately ½ cup)
· Juice of 1 lime
· Salt and Pepper to taste
*Freestone peaches do not cling to the pit making it easy to slice and pop out the pit. If unsure, ask the produce person or farmer where you purchase your peaches.
+’Heat’ from chiles is very personal. I suggest making the salsa with 1 serrano and 1 jalapeno if you are unsure and adding more if you want it.
1. Heat a gas grill to medium-high heat. Place a pot of water on the stove top large enough to submerge the corn and bring to a boil.
2. Slice peaches in half vertically, remove pit keeping fruit intact. Slice each peach in half once more vertically to yield 4 large, thick slices per peach. Lightly brush each side of the peach slices with olive oil and place on clean grill grate. Cook only 2 minutes per side. Grill marks should be noted but the peaches should not fully cook. They should still be firm. Remove and set aside. Let rest while grilling the corn.
3. Place corn into boiling water and turn off the heat. Let corn sit in the water for 5 minutes. Removed and pat dry. Brush with olive oil, salt and pepper, and grill for 4-5 minutes turning as soon as char marks appear. Remove and set aside to cool.
 |
|
Tips for removing corn from the cob intact: A few summers ago a dear friend gave me what is now one of the handful of kitchen devices I’d grab if ever fleeing a natural disaster. By Kuhn Rikon this Corn Zipper effortlessly removes whole kernels in perfect form with one swoop of the tool down the length of the cob. It can be found online (Amazon.com, Sur La Table, Williams Sonoma and more). Additionally Chef Jenna Johansen had a great tip. Take a large mixing bowl; place a smaller mixing bowl upside down in the larger bowl. Place the large, flat end of the cob (assuming you don’t have part of the stalk still on the cob) on the top of the smaller upside down bowl. Using a large sharp kitchen knife cut off the kernels that will fall into the larger bowl now ready for your use.
|
4. When corn is cool enough to handle, cut kernels from cob and add to a large mixing bowl. Cut peaches into small pieces and add to the mixing bowl.
5. Add remaining ingredients to mixing bowl. Gently stir ingredients to combine. Salt and pepper to taste. Devour!
)
I'm saving this recipe for the day I haul home peaches from our local Peach sale fundraiser. Looks really good Toni. I have that same corn zipper and I agree, it works really good. Love it. As always great photos and a wonderful description of our Colorado evenings just before sunset. It's been beautiful that time of day.
Thanks Lea Ann. Admittedly I was delighted to have last night NOT match the description for some rain! I think we still have alot of heat before us so those peaches will keep coming!
Nothing better than inspiration for a beautiful recipe and I actually have some Ela Farms peaches and Olathe corn. Yay! I am making this recipe today.
I agree Connie! This is my favorite produce time of year for the corn, peaches and tomatoes. I hope you have made and will love the recipe!
Grilling the peaches is such a great idea. And I love the addition of corn. I make peach salsa sometimes, but I've never thought to grill the peaches – what great flavor the grilling must add. Thanks for the tip on the Corn Zipper – I've always used a knife which certainly works, but this looks better (besides, who can resist kitchen gadgets?).
This was a pure experiment as I've not grilled peaches either but as you guessed it does depart a depth of flavor. I love the flavor constrast too in hte salsa. This kitchen gadget you won't want to miss. I have many gadgets, most of which I could live without. The Corn Zipper, the Shrimp Deveiner and Cherry Pitter, not so much!
I'm definitely adding this to my 'to-make' list. Peaches are glorious here right now and I love the heat and cilantro that will be added with this. I've got the Pampered Chef version of a corn husker and love it too.
You would love this I think. It has the signature of salsa but a great sweet-meet-savory-heat thing going on. Do let me know if you give it a whirl!
Oh my this looks good! I've only gotten 1 single ear of corn from my CSA farm this summer so far so am bummed I haven't been able to dig into corn the way I usually love to in the summer. But I did have some fabulous Colorado peaches this week, so perhaps there's still hope that I can try this recipe!
I'm so sad for you Michele; one ear? That sounds so lonely. I think the corn crops have taken a beating with the heat. I have heard it's the lowest corn harvest in decades. Maybe you'll still get some corn and will make this. Frankly it sounds like this has been a good summer for you to take it easy!
Toni, save some for me, I come over for the lunch! This looks totally up to my alley.
p.s Basically I have no problem with wheat, but spelt is easier to digest. Besides that, I can easily get them in our local supermarkets.
I'd love that; come on over! Thanks for the scooop on the spelt. It has gluten so off the table for me but appreciate the insight.
I love ALL of these ingredients. What a great way to celebrate the last bit of summer!
I agree though going to the beach for a last hurrah as you did sounded pretty fine!
Toni, I am so sad for your drought in your area in Colorado. My sister in Ohio was complaining that this was their worst drought in years, and now I almost feel guilty to announce that its raining here again…on a Sunday afternoon for a couple of hours now!…at least no hurricane yet, this season!
Your grilled peach, and corn salsa is so droolworthy delicious, light, colorful and perfect for a nice grilled chicken, steak, or fish…so versatile, even just by itself, as well. Love all your great photos, as always!
Hugs,
I agree on the drought Elisabeth. Sadly it's been a strange year everywhere I think. It does not seem to have affected our peaches (corn is struggling). Your ideas on using the salsa are all great ones. I incorporated it into something I'll share next week and it really is yummy! Will keep my fingers crossed on no hurricane's for you! I remember when we lived outside of Washington DC experiencing hurricane season. That was a first for a girl only having lived to the west of the Mississippi (I was used to earthquakes!).
Hi Toni- We loved this salsa! We wound up putting it on grilled Cure Organic Farm pork chops and it was such a summer delight. Thank you!!!
I'm so glad! And how you used it sounds delicious! I've made something else I added it to (not being a tease but coming soon…) and also loved it. I love the contrast in flavors and it's easy to make but unique! Always love something a bit different! Will I ever run into you at the farm again I wonder?! Haven't seen you all summer!
Oooh, that looks mouth watering! Man, peaches in Colorado are just fantastic! I've eaten my body weight in peaches in the last two days. And the corn has been delicious too. The farms here are wonderful! Putting these two seasonal staples together in this way is brilliant. I am *totally* going to make this tomorrow. I look forward to seeing what you'll do with tomatoes! Thanks for the inspiration.
Hi Batya! I'm so glad you are diving into the local peaches! They really are so delicious and like candy at this time of year. The corn I've had also has been great though I think the corn crops have taken a beating this year. Funny about your comment on tomatoes as I just posted a dish using them! Also if you have not checked this out, my all time favorite summer dish (a MUST make): http://www.boulderlocavore.com/2011/08/fresh-savory-tomato-pie-my-all-time.html
I should have mentioned that the fruit and corn we have had has been delicious…but as you mentioned, the bounty is less than expected. I hope the farmers have it better next year. {I went to Berry Patch Farms and they said this has been a tough strawberry season– that said, we picked a small pint and the berries were so sweet– they were out of this world with flavor.}
I am on BPFarm's email update list and have been tracking their challenges this year. From my visit to Den Farms I'm more clear on the impact of the heat on crops this year. It's really tough. I will say too I've usually been out there to do August berry picking but it's too blazing hot! When I went earlier in the season it was sparse but we too found a few pints and they are beyond delicious. No comparison to store bought berries.
Oh heeeyyy … that corn zipper thingy looks interesting! I'm one for strange gadgets … not saying that's too strange, of course.
I wouldn't have noticed the wider gap between the blades if you hadn't said anything about it. There probably are selling at the stores here and I'd thought they were regular peelers. Gotta look around. Then it's corn salsa time! Unfortunately, I'll have to use canned peaches (hopefully they don't fall through the grills, or maybe I'll just pan grill them).