Spicy Corn And Peach Salad

1. 1

   remove the kernels from the ears of corn. This is best handled by running a sharp knife down the corn cob in a wide bowl, then turn the back of the knife towards the corn and run the knife down it again, to get the 'cream' of the corn.

2. 2

   combine the corn, jalapeno, peach and add a splash of vinegar. Salt and pepper to taste.

3. 3

   In a heavy skillet, melt the butter. If you desire to add more kick to the corn, add some cayenne pepper (just a dash) to the melted butter.

4. 4

   Add the onion and a pinch of kosher salt.

5. 5

   Saute the red onion in the butter for a few minutes, until just softened.

6. 6

   Add the corn mixture and cook until heated through.

7. 7

   This could also benefit from some ingredients added after cooking, which I didn't have on hand, such as some blueberries, maybe some cilantro if you like that sort of thing.

* Per serving · 4 servings · Values may vary.

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