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Minted Peach and Corn Salad

Posted Jul 28 2008 8:14pm


 

There are certain food combinations that strike one as just so naturally compatible, you couldn’t imagine them any other way. Consider the seminal chocolate and peanut butter, for instance: could there be a happier marriage of sweet, salty, creamy, smooth, and enticing? Or what about vodka and orange juice, or pancakes and maple syrup, or french fries and gravy, or macaroni and cheese, or apple and cinnamon or–I could go on.  On the other hand, it’s always gratifying to discover alternate matches that may seem bizarre at first glance, yet actually work once you give them a try (funny, why didthe HHsuddenly come to mind?)

When I was an undergraduate at theUniversity of Windsor, my wacky room mate had a friend who ate her pizza with peanut butter where the tomato sauce should have been.  She swore it tasted great (I declined to sample a slice). During my childhood in Montreal, my friend Gemini IIused to eat liver sandwiches with cream cheese (again, I believe I passed on that one).  The well-known duo of french fries and mayo always struck me as odd until I was served sweet potato fries with mayo atone of my favorite vegan restaurants (which, of course, prompted me to head straight home and preparespicy sweet potato frieswithavocado mayonnaise, and now I’m hooked).  I’m sure you’ve got your own personal favorite fixings that, any disparaging comments aside, you adore nonetheless (and please feel free to ‘fess up in the comments section!).

Well, as some of you may recall,the HHand I have just asmidgeof surplus mint around herethis summer.  Yes, indeed, I’d venture to say that my garden is in mint condition!  I’ve been concocting as many beverages, appetizers, dips, entrées or desserts containing the stuff as my little hands can muster, and even thought I was doing pretty well until the other day when I stepped round the corner of our house and saw that those darned wanton herbs had been propagating over night–it appeared as if I’d used nary a leaf!

And so, by dint of mint, I was forced to come up with yet another recipe showcasing the stuff.  Which actually worked out perfectly, sinceHollerandLisa’sNo Croutons Requiredevent this month requests a salad focusing on a favorite herb.  Well, if by “favorite,” they meant “so much that I could rip bagfuls from the yard and still have enough left to freshen the breath of the entiretown of Gilroy, CA on July 25, 26 & 27th in the month of July”; or “so much that I will have to start using it as packing filler when I mail trunks of fine china or glassware across the Atlantic” or “so much that even the thought of mint makes me feel a bit queasy, which, as it turns out,  is actually okay, since mint helps to aid in proper digestion” or “so much that I will have to cook at least one dish with mint in it every single day for the forthcoming 11 months, until it sprouts up againnextsummer, just to use it up”–well, ifthat’swhat they meant by “favorite herb,” then yes, mint is indeed my favorite, and definitely deserves to be featured in my submission to the event.  

I do enjoy a good fresh peach, but when I saw three of the fuzzy spheres nestled in our organic produce box a couple of weeks ago, I almost despaired.  A properly ripened peach is a wonderful thing, but there seems to be a terribly small window of maturity wherein peaches are at their apex of flavor and texture–firm, juicy and sweet-tart–before they quickly decline into dry, powdery mush. If not eaten precisely on the right day (sometimes the right hour), the peach becomes unappetizing at best, perhaps suitable for a sauce or baked good; at worst, it’s both tasteless and unpleasant, and destined for the compost bin.

Given the capricious nature of the downy stone fruits, I decided a salad would be the perfect context in which to combine it with other ingredients that could overshadow their potentially less-than-stellar consistency.  Mint was a given, of course, and for some reason, I felt that cucumbers would also suit the flavor palette.  The final addition was sweet corn kernels–partly because they just called, “pick me!” and partly because I thought the color would work well with all the other summer hues, which always elicit a desire in me for fresh fruits and veggies.

In the end, we both adored this random combination of ingredients and have now consumed it four times in the last 2 weeks.  The peaches are tart and luscious (and even the sub-par slices soak up the dressing and seem more juicy); the cucumber is cold, watery and mild; the corn is crisp and sweet; and the mint is pungent and peppery, all culminating in a perfect pastiche of color, flavor and texture.

It’s true, peaches, corn and mint may not have been born for each other; but their arranged marriage in this dish makes for one very harmonious union.  

Minted Peach and Corn Salad

This salad comes together quickly, resulting in a fresh, crisp, juicy, altogether irresistible side dish for almost any warm weather meal.  It’s best eaten right away, but will keep for a day in the refrigerator.

Dressing:

3 Tbsp. (45 ml.) rice wine vinegar

3 Tbsp. (45 ml.) extra virgin olive oil

1 Tbsp. (15 ml.) agave nectar

juice of 1/2 large lime

1/4 tsp. sea salt, if desired

1/3 cup (80 ml.) chopped fresh mint leaves

Salad:

1.5 cups (375 ml.) corn kernels, fresh (steam lightly if desired) or frozen (defrost but don’t cook)

1 medium cucumber, peeled, seeded, cut in quarters lengthwise and sliced

3 large, ripe peaches, washed, pitted and cut into slices

1/3 cup (80 ml.) unsalted cashews, lightly toasted

In the bottom of a large salad bowl, combine all the dressing ingredients and whisk together.  Add the remaining ingredients, toss well, and serve.

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