Each year during our week in Sunriver, a different family takes over dinner each night. For our dinner, we chose to do carnitas as our main dish so we found a peach and corn salad to accompany it. It was delicious so I wanted to share it here so you could enjoy it too!
We were inspired by this original recipe, and made some modifications to make it our own. Here’s what we used to make four servings…
- 4 ears yellow corn, husked
- 2 Tbsp. extra virgin olive oil, plus extra for serving
- 1 jalapeño (leave these out if you don’t like spice!)
- 1 red bell pepper
- 1/3 cup fresh basil, chopped
- 2 tsp. chopped fresh oregano
- zest and juice of 1 lemon
- juice of 1/2 a lime
- sea salt
- 2 peaches, cored and sliced
- 8 ounces mozzarella
And here’s what we did…
Preheat the grill or grill pan to high. Grill 3 ears corn, turning every 2-3 minutes until lightly charred all over. Remove from the grill and let sit until cool enough to handle. Remove the kernels and add to the salad bowl. During this same time, remove the kernels from the remaining ear of raw corn and also add to the salad bowl.
To the salad bowl, add the olive oil, peppers, basil, oregano, lemon juice and zest, lime juice, and a large pinch of salt. Stir in the peaches.
Break the mozzarella cheese over the salad and drizzle with olive oil. Serve with grilled bread or chips for scooping or as a side salad.
It is such a delicious and refreshing salad and perfect for the summer!!
To accompany our meal, I put together a margarita bar and brought out the cactus decor to bring the party to life! I also dressed the part with my favorite fiesta dress.