This peach and blistered corn salad is my go-to! I’ve found that converting fresh basil pesto into a salad dressing is ideal (and so much easier than starting from scratch). If you’re thinking about serving this as a main course, add some bright, plump shrimp, grilled chicken, or even flank steak!
Serves 2
1 ripe peach, sliced
1 head romaine hearts, washed + chopped
1 ear corn kernels
1 cup sugar snap peas, halved
2 tablespoons grated parmesan or cotija cheese
1 tablespoon fresh basil pesto
4 tablespoons extra virgin olive oil
Sea salt + black pepper
1. Heat a cast iron skillet over medium-high heat with 1 tablespoon olive oil. Add corn in a single layer and allow to cook, untouched, for 3 minutes.
2. While corn blisters, place pesto and remaining olive oil in a small bowl. Whisk to combine and set aside.
3. Toss corn and allow to continue blistering for 2-3 more minutes. Turn off heat.
4. Arrange romaine on a serving platter. Layer sugar snap peas, peach slices, and corn. Sprinkle salad with cheese, salt and pepper, to taste. Spoon pesto vinaigrette over the top. Serve chilled or at room temperature.
