Celebrate Summer with Corn and Peaches!

Enjoying both peaches and corn on their own are delights of summer. Grabbing a fresh ripe peach and smelling it before taking a big bite to let those juices drip down your arm are always memorable. Pulling the husk off a cob of corn and putting on the grill until golden and slathering it in butter to bite into while juices squirt across the table is worth every minute. 
Both these delicious local favourites have short seasons and are meant to be enjoyed during their peak-now! 

Have them on their own or peaches in a cobbler or make some jam, while corn on the cob is a family fav or whipping up corn chowder or salsa is perfect. Try a couple of different ways to keep the gift of summer going during your meal time. 

Here are 2 recipes that you can enjoy for lunch or dinner with family that showcase peaches and corn simply and deliciously. 

Sauteed Corn and Tomato Buddha Bowl

This generous vegetarian lunch can be made ahead and enjoyed at work or later for dinner. This recipe is easily doubled for a few days of lunches ready to pack and take with you for a fresh taste of summer.

Prep time: 25 minutes
Cook time: 20 minutes
Serves: 2

1/2 cup (125 mL) quinoa

1 cup (250 mL) vegetable broth

3 tbsp (45 mL) butter

2 cobs of corn, shucked

3 green onions, sliced

1/4 tsp (1 mL) each salt and pepper

1 cup (250 mL) halved grape tomatoes

1 cup (250 mL) cooked lentils

1 avocado, diced

Herb Yogurt Dressing:

1/3 cup (75 mL) Balkan style plain yogurt

2 tbsp (30 mL) canola oil

1 tbsp (15 mL) lemon juice

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) dry mustard

3 tbsp (45 mL) finely chopped fresh basil

1 tbsp (15 mL) chopped fresh parsley

In a saucepan, bring vegetable broth to a boil and add quinoa. Reduce heat to low; cover and cook for about 15 minutes or until broth is absorbed. Set aside.

Using a knife, cut kernels from cobs of corn. In a large skillet, melt butter over medium high heat and saute corn for 4 minutes or until starting to become golden. Add green onions and cook for 1 minute. Remove from heat and stir in salt and pepper.

Herb Yogurt Dressing: In a bowl, whisk together yogurt, oil, lemon juice, salt, mustard, basil and parsley; set aside.

Divide quinoa among 2 bowls. Top each bowl with sautéed corn, tomatoes, lentils and avocado. Drizzle each with some of the dressing to enjoy.

Grilled Fish Tacos with Peach Feta Salsa

Delicate halibut takes on the spice of chili and lime and is enhanced with a sweet Ontario Peach salsa. The tangy bite of feta makes the salsa sing and the crema adds a lime end to the overall taco.

Prep time: 25 minutes
Cook time: 10 minutes
Serves: 6

2 tsp (10 mL) chili powder

1 tsp (5 mL) each kosher salt and garlic powder

1/2 tsp (2 mL) dried thyme leaves

1/2 tsp (2 mL) grated lime zest 

Pinch cayenne 

2 tbsp (30 mL) butter, melted

1 1/2 lb (680 g) halibut fillet, cut in 2

12 small corn tortillas or 6 small flour tortillas 

Fresh cilantro leaves (optional)

Peach Feta Salsa:

3 ripe but firm peaches pitted and diced

1 shallot, diced

Half a red bell pepper, diced

1/3 cup (75 mL) chopped fresh cilantro leaves

2 tbsp (30 mL) lime juice

1/2 cup (125 mL) crumbled feta cheese

Pinch salt

Lime Crema:

1/4 cup (60 mL) sour cream

2 tbsp (30 mL) mayonnaise

1/2 tsp (2 mL) grated lime zest

1 tbsp (15 mL) lime juice

Pinch salt

Lime Crema: In a small bowl, whisk together sour cream, mayonnaise, lime zest, juice and salt. Cover and refrigerate until ready to use.

Peach Feta Salsa: In a bowl, stir together peach, shallot, pepper, cilantro, lime juice, feta and salt; set aside.

Preheat grill to medium high heat and grease grill.

In a small bowl, stir together chili powder, salt, garlic powder, thyme leaves, lime zest and cayenne. Brush fillets with butter and sprinkle all over with spice mixture. Place on prepared grill and grill for about 10 minutes or until fish flakes when tested with fork. Remove to plate and carefully break halibut into 12 pieces. Divide among tortillas and spoon salsa over top. Drizzle with crema to serve. Garnish with cilantro leaves if desired. 


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