Roasted corn & pepper peach salad

This is peak summer in a bowl! Sweet, smoky, bright, and so delicious. It’s the kind of dish that brings everything together in the most perfect way!

Ingredients

• 5 ears of corn, shaved from the cob

• 3 long sweet peppers (Italian or gypsy)
  (or ~2 cups Shishito peppers)

• 2 very ripe peaches (or 4 apricots), sliced

• 1/4 cup fresh basil, chopped

• 1 lemon, juiced

• 1 small round Stuyt queso panela, crumbled

• LADS Salty Garlic seasoning, to taste

• 1/4 cup olive oil, plus more for roasting

• 1 tbsp honey

• Pinch of red chili pepper flakes

Method

1. Preheat oven to 375°F.

2. Spread the shaved corn onto a rimmed baking sheet. Remove seeds from the peppers, slice into 1-inch strips, and add to the baking sheet.

3. Drizzle with olive oil and season with Salty Garlic. Toss to coat evenly.

4. Roast for about 30 minutes, until the corn edges and peppers are blistered and lightly browned. Remove from the oven and let cool.

5. While the corn and peppers roast, whisk together olive oil, lemon juice, chopped basil, honey, chili flakes, and a pinch of Salty Garlic in a large bowl.

6. Add sliced peaches and crumbled queso panela to the bowl and gently toss.

7. Once the corn and peppers have cooled, add them to the bowl and toss everything together until evenly coated.

8. Taste and adjust seasoning as needed. Serve at room temperature.