SUMMER mé·nage à trois

​Tomatoes, peaches and corn — the sweetness of summer — all mixed together in one dish. This dish could be served as a side salad, a main dish with some grilled seafood on top, or as an appetizer as a salsa-type dip. No matter how you serve it, consume it with pleasure ☺️.

INGREDIENTS
3 ears of corn, shucked
1/2 teaspoon plus 1/4 teaspoon salt
1–2 ripe peaches, sliced and chopped into small pieces
3 plum tomatoes, washed, seeded and chopped into small pieces
1/2 red onion, chopped into small pieces
1/2 teaspoon of red pepper flakes
1 1/2 Tablespoons extra virgin olive oil
3 Tablespoons red wine vinegar
1/2 Tablespoon honey
1/4 cup fresh basil leaves, chopped plus extra for garnish
freshly ground pepper and salt to taste
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PREPARATION
Fill large pot about halfway with water and place over high heat. Add about a half teaspoon of salt and bring to a boil. Using tongs, drop your corn into the boiling water. Return the water to a boil, then cook your corn for 6–8 minutes, or until the corn is just tender to the touch. When the corn is cook enough to handle, carefully use a sharp knife to remove the kernels from the cob. Place in a medium-size bowl.
Add chopped peaches, tomatoes and onion to the bowl. In a separate small bowl, whisk together the red pepper flakes, olive oil, vinegar and honey. Pour over top of the corn mixture and toss well. Add basil, salt and pepper to taste. Garnish with basil. Makes 6–8 side dish servings or approximately 12 appetizer servings.