Tomato Peach Salad with Corn and Basil

Step 1

Fill a small bowl with cold water and add the onion. Soak it while you prep the other ingredients.

Step 2

Cut the corn kernels off the cobs by standing the corn pointy side up in a large bowl. Run your knife down the cob, slicing the kernels off.

Step 3

Heat 1 tablespoon oil in a large skillet over medium heat. Add the corn kernels and cook until golden brown around the edges, stirring occasionally (stand back from the skillet as the corn may pop), about 5 minutes. Stir in 1 minced garlic clove, a pinch of chili flakes, a pinch of salt, and a few grinds of pepper, and cook for 30 seconds more. Turn the heat off.

Step 4

Meanwhile, in a large bowl, combine the tomatoes, peaches, basil, and the drained onion. Add the corn and season with the remaining tablespoon of oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and a few grinds of pepper. Gently toss to combine. Taste and adjust the seasonings, if needed. Serve immediately.