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Evan’s Late Summer Salad of Corn, Peaches, and Tomato

Photo: Getty Images

BY The Editors

PUBLISHED June 17, 2024

Not much cooking on my part this week (we did a little travel). But we did host a party at which our friend, the great Evan Hanczor, cooked. Among other wonders, he created this perfect August salad.

 

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Evan’s Late Summer Salad of Corn, Peaches, and Tomato

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Makes 4 servings 1x

Units Scale

Ingredients

  • 1 quart corn kernels, cut from the cob
  • 1 large or 2 small yellow or white peaches, ripe but with integrity, halved, stone removed, and cut into a medium dice
  • 1 cup sungold tomatoes, halved
  • 1 shallot, or a small Tropea or other red onion, or a few scallions, thinly sliced
  • 1 chili, thinly sliced (optional, could be Thai chili or cherry bomb or aji dulce or even jalapeno or serrano depending on the heat you want)
  • 2 tablespoons peach vinegar, or red or white wine vinegar
  • 3–4 tablespoons tasty olive oil
  • A big pinch or two of salt and a small one of fresh ground black pepper; maybe some flaky salt for finishing
  • 1/3 cup torn or chopped basil (purple, Thai, Genovese)

Instructions

  1. Toss all the veggies and fruit together in a bowl with the vinegar, oil, and salt and pepper. Add most of the torn basil and toss together. Plate in a large shallow bowl, topping with more torn basil and a sprinkle of flaky salt/splash of extra oil if desired.

— Recipe courtesy Evan Hanczor

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