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.
Place the corn in a small baking dish. Rub with the oil and season with the salt and chile flakes.
Roast until the corn is tender and is starting to brown, about 10 minutes.
Stand one of the ears of corn on end and, using your knife, cut off the kernels. Repeat for the other ears.
Put it together and serve
In a large serving bowl, combine the corn, grains, peaches, onion, chile, parsley, mint, oil, lemon juice, salt, and pepper.
Toss, toss, toss! Taste to make sure everything is well mixed and then serve. We recommend finishing with 1 tablespoon of Avec sprinkled into the toss or onto each portion just before eating.
