Corn and Peach Salsa

corn and peach salsa

Anyone who’s asked me about meal planning, how to put CSA produce to use, or otherwise discussed any topic in that realm knows I’m surprisingly enthusiastic about scrambled egg tacos. We eat them for dinner at least once a week, a welcome vessel for almost any vegetable. I adorned a recent rendition of our weeknight go-to with this corn and peach salsa. It’s simple and sweet, and, particularly because I opted to keep the corn raw, it’s fun to chew. Serve it with tortilla chips or gussy up your next taco night. Heck, call it a corn salad and eat it on its own.

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Corn and Peach Salsa

2 ears of corn, stripped
2 peaches, chopped into 1/2-inch pieces
1/2 red onion, finely chopped
1 serrano pepper, seeds removed and finely chopped
1 lime, juice and zest
1/4 tsp salt

In a large bowl, stir together all ingredients. Serve immediately or refrigerate until ready to use.

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Recipe Round-Up: Ideas for this week

The list of produce for this week sounds very promising. Corn!!! Kale again, but this time with potatoes! And our old friend, lemongrass! Here are some recipe links to get us started; please add more in the comments if you’re so inclined:

Kale and Potato Soup (with chorizo)

Kale Pesto (I made this, leaving out the sweet potato cubes and simmering the kale until near tender, more like 4 minutes, since our regular kale seems to be tougher than lacinato/Tuscan kale)

Thai Lemongrass, Pork and Rice Vermicelli Wraps (a combo of fresh basil, cilantro and mint should stand in nicely for the Vietnamese basil)

Thai Pork Lettuce Wraps (We watched them make this on TV the other morning and have all the ingredients so will be making them tonight; you do need to give them your email to view the recipe, I did)

Celery Salad (SO simple!)

Corn Salad (again, we have all the ingredients–but really, the first corn of the season needs little embellishment in my book, we’ll probably just boil and eat on the cob) .

Corn Cooked with Epazote

Epazote is a strong smelling herb, popular in traditional Mexican recipes.  This recipe is a sweet and spicy side dish adapted from The Essential Cuisines of Mexico by Diana Kennedy.

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