What are two foods that you associate with summer? For me summer is not complete without grilled corn on the cob that gets stuck in your teeth and bits that stay on your face and drippings on your toes because it is so sweet and juicy. At every festival and county fair I line up with anticipation of some juicy summer corn.
The other food associated with summer is the peach. Both corn and peaches are juicy and sweet from the very first bite and everything around you stops and all your senses are alive. They are messy and both can be eaten with your hands and of course your two front teeth are crucial to the experience.
So, add some green beans to this salad and you have the epitome of summer on a plate.
In the American South, a corn and bean salad is known as succotash. Lima beans are generally used along with summer squash and tomatoes. Here is some history on succotash. And it’s a fun word too – just ask Daffy Duck….
Tell me, what are two of your favorite summer foods?
Peach Corn Salad
Romano beans just recently hit the farmers market and I couldn’t wait to test drive these out. Romano beans are flatter than green beans. Feel free to substitute green beans for the romanos. If you own an outdoor grill, put it to use with this recipe. It is the perfect barbeque party recipe. This is best eaten warm.
1 pound of romano beans
4 cobs of corn
1 pound of chicken
3 small peaches
4 oz feta cheese
1/4 cup shredded basil
salt and pepper
- Cook or grill the chicken. Cook the chicken breast the way you know how. I put the chicken in a pan with an inch of water and 2 tablespoons of lemon juice. Cover. I also turn the burner that the pan is on to medium temperature. At the ten minute mark I cut into the chicken to see how it pink it is and if there is still enough water. If it is pink at all, put the lid back on and set the time for 3 minutes to check again.
- Snap the ends of the romano beans. Then snap the bean into half so it will be easier to eat without a knife. Get another skillet out and add oil. Add the beans. Saute them for about 10 minutes.
- Cut the corn off the cob and into the skillet with the Romano Beans.
- Stir the beans and corn periodically.
- Cut the zucchini into cubes and add to the skillet.
- Once the corn is browned in places, get a platter out and place the vegetables on it.
- Slice the peaches.In the pan that the corn was cooked, put it back on the stove and let peahes heat up.
- Add salt and pepper and stir the corn and beans on the platter.
- Cut the chicken into bite size pieces and add to the platter.
- Crumble the cheese on the platter
- Cut the 1/4 cup basil into strips and scatter onto the platter
- Serve and Enjoy!