Eat. Play. Love.

Peach, Tomato & Corn Concoction

  • September 5th, 2012

I know you’re shocked, but I found myself at the cooking demo at the Greenbelt Farmers Market last month while Chef Rasheed Abdurrahman from Wild Onion Catering was sampling his tasty Peach, Tomato and Corn Salad. I was so in love with the dish that I purchased the ingredients at the market immediately and then headed home for some experimenting. I added a little avocado to his recipe for some healthy fat and enjoyed it both as a salad and served it as a salsa on several dishes including venison tacos, eggs and a green salad.

Without further ado, here is the tasty recipe:


Peach, Tomato and Corn Salad


  • 1 medium ripe peach
  • 1 medium tomato
  • 1 ear yellow corn
  • 1 avocado
  • 1 basil leaf
  • 1 tablespoon of raw honey (could use agave, too)
  • 1 teaspoon dijon mustard
  • 1/8 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste


Clean the corn by removing the husk and silk. Place the corn in a pot of salted boiling water and cook until tender. About 1 to 2 minutes. Remove corn from the pot and allow it to cool for about 5 to 7 minutes. You could also use frozen corn if fresh isn’t available.

Cut the corn from the cobb and add to a bowl. Next cut the peaches and tomato into small dice and add to the bowl with the corn. Slice the avocado in half and cube. Chop the basil and add to the bowl and season with salt and pepper to taste

Dressing Directions:

Add the mustard, honey or agave, and vinegar to a bowl and whisk together, next slowly drizzle in the olive oil and whisk the mixture together. Taste the dressing and season with salt and pepper.

Add the dressing to the salad and stir together.

If you’re like me and can’t wait to eat it, grab some organic corn chips and help yourself to a scoop or two. It makes a great snack, too! Enjoy.

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