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RECIPE # 5182 PEACH TOMATO SALAD & SKILLET CREAMED CORN Wed. June 4, 2014

RECIPE # 5182 PEACH TOMATO SALAD & SKILLET CREAMED CORN Wed. June 4, 2014

CREATED Jun 3, 2014
GENA KNOX / COOKBOOK AUTHOR / "SOUTHERN MY WAY; FOOD & FAMILY"
Dressing:

2 tablespoons finely chopped shallots

1 ½ tablespoons Champagne vinegar

½ teaspoon sugar

¼ teaspoon kosher salt

2 tablespoons olive oil

Peach & Tomato Salad:

2 cups assorted cherry tomatoes, halved

2 cups sliced fresh peaches

2 ounces feta, broken into large chunks

¼ cup fresh basil, roughly chopped

In a small bowl, combine shallots, vinegar, sugar and salt. Whisk in olive oil, season to taste with freshly ground black pepper and set aside. Place tomatoes, peaches and feta in a large bowl. Gently toss with dressing and allow to marinate at room temperature for 20 minutes. Fold in basil and serve. Prep Time: 15 minutes plus marinating time. Yields: 4 servings.
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Skillet Creamed Corn

6 ears corn, husks and silk removed

½ tablespoon butter or olive oil, plus more for finishing

½ teaspoon kosher salt

½ cup milk

Set corn over a shallow bowl and, using a sharp, serrated knife, cut kernels from cob. Transfer corn to food processor; pulse until well blended and almost smooth. Heat butter or oil in a 12-inch skillet over medium heat. Add corn and salt and cook, stirring often, about 8 minutes. If corn is too thick, stir in milk as needed. Sprinkle with freshly ground black pepper, drizzle with olive oil or top with butter, and serve. Prep Time: 20 minutes. Cook Time: 9 minutes.
Yields: 6 servings.