And, I thought about take out. But I refused to let those great ingredients waste another day and go bad. After all, I started this blog to keep me honest about making at least one meal a week - one that I'd never tried and one sourced from my local farms.
I sent a #FoodieBatSignal out to my Twitter followers and got a lot of great ideas. When you crowdsource dinner, you'll rarely come up empty. I'll share their ideas after the jump, but here's what I ended up making, inspired by Shaw Girl.
Summer Sweet Corn, Peach & Tomato Salad with Goat Cheese
Makes a side dish for 4 or salad entree for 2
- 2 peaches, diced
- 1 large heirloom tomato, diced
- 2 ears fresh sweet corn, cobbed
- 3 basil leaves, chiffonade (cut into strips)
- 2 tablespoons, goat cheese
- olive oil
- salt & pepper
- Combine peaches, tomato and sweet corn nibblets in a large bowl.
- Squeeze fresh lime juice over the top.
- Drizzle (lightly) olive oil over the top.
- Add fresh ground salt and pepper, to taste.
- Toss all ingredients above to combine.
- Plate the salad in the center of your plates. Top with crumbled goat cheese and basil. Serve.
TIP: You can eat fresh corn straight from the cob. Who knew? (Shaw Girl knew.)
Keep reading for more ideas from some of Twitter's best foodies:
- @WyldcatGirl given only those items: cut the corn off the cob, stir-fry with chopped tomatoes & basil, top with crumbled goat cheese
- @MangoTomato saute corn with garlic (if you have it), add fresh tomatoes and goat cheese and basil. eat peaches for dessert.
- @Shaw_Girl Shuck the corn from the cob and toss it with the peaches and tomato. Toss in chopped basil and top w/goat cheese!
- @meganbirmingham how about sauteed corn and tomatoes topped with basil and goat cheese
What would you have made? I've still got three ears of corn left, two tomatoes and two peaches.