Prime-time summer. Corn and peaches together is on e of those combinations that occurs and is just superb. It makes me think about big sun, barbecue, and a time when life was simple. - Paul Kahan
We love Paul's approach to dishes that really make the ingredients shine. The Avec blend, made for Paul's restaurant Avec in Chicago, features fleur de sel, lime, and green chili. It's a perfect finishing touch to this dish full of fresh produce and hearty grains.
Side Dish
6
Paul Kahan
1 small red onion, sliced as thinly as you can
2 cups cooked grains of choice (follow the directions on the package!, room temp)
2 tablespoons lemon juice freshly squeezed
6 cranks black pepper
3 peaches, pitted and cut into ½-inch chunks
Place the corn in a small baking dish. Rub with the oil and season with the salt and chile flakes.
Stand one of the ears of corn on end and, using your knife, cut off the kernels. Repeat for the other ears.
Recipe Notes
This recipe is adapted from Paul Kahan's book Cooking for Good Times.
Questions? Contact helen@laboiteny.com
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