Plated Summer Corn, Sweet Pepper, and Peach Salad with Arugula

Summer Corn, Sweet Pepper + Peach Salad

September 25
3 min read

The Flavors of Summer Have Reached Their Peak

We love this blend of fresh summer corn, colorful sweet peppers, and ripe, juicy peaches paired with spicy arugula greens and our go-to lemon basil vinaigrette. The sweet and bitter pairing brings all the best of the summer season together in one healthy dish. This salad is delightful for lunch or as a side dish for grilled fish or an HP team favorite, buttermilk-brined grilled chicken.

The Modern Potager Kitchen Garden

The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.

Cutting fresh sweet corn into a bowl for Summer corn, pepper, and peach salad with argula

The first wild peppers probably produced small, red, pea-sized fruits, which attracted frugivorous birds. Since birds don’t have the receptors in their mouths for capsaicin, the compound that gives peppers their heat, they were unbothered by spicy peppers. Bird digestive systems also leave pepper seeds intact, making them ideal distributors for spreading them throughout North and South America, where scientists believe peppers originated.

Domestication of peppers dates back to pre-Incan times. They were grown by ancient Peruvians of the Paracas, Nazca, Moche, and Chimu cultures. Records of this species can be seen in the textiles, ceramics, and domestic remains of these societies.

While Spanish conquistadors introduced peppers to much of Europe, it was the Portuguese traders who brought pepper to Asia. There peppers found fertile ground both literally and figuratively, especially in India and China. Peppers became so domesticated and spread throughout China, that during the 18th and 19th century it was generally accepted that peppers originated in China. Even today, China is the largest pepper producer in the world.

In addition, Hungary is also credited with the “discovery” of sweet peppers. More precisely in 1920 a grower near the town of Szeged in present-day Hungary discovered a way of cultivating peppers without containing capsaicin. These “sweet” peppers are now grown throughout the world for their flavorful fruit.

Cooked corn for SummerCorn, Pepper, + Peach Salad
Plating up Summer corn, sweet pepper, and peach salad with arugula

Fresh Summer Corn, Sweet Pepper + Peach Salad

 4-6 servings



1 1/2 cups hydrated garbanzo beans/chickpeas (this is approximately 1 can), drained (reserve water brine)
2 tablespoons tahini (sesame paste)
1/2 cup Savory Tomato Jam
2 roasted garlic cloves
1 tablespoon lemon juice
Pinch of sea salt
Glug of really good extra virgin olive oil – we love to use our garlic infused oil

Flaky sea salt
1 teaspoon mixed, fresh tender herbs – basil, chives, cilantro, dill, fennel fronds, parsley
Freshly cracked pepper
Drizzle of really good extra virgin olive oil

1) Drain the hydrated garbanzo beans reserving the liquid to help thin the hummus, as needed. Place in a high-powered blender with tahini, roasted garlic, tomato jam, lemon juice, ground pepper, and a small pinch of sea salt. Blend at high speed until smooth, scraping down the sides if needed. If the mixture is not blending well, add 1-2 teaspoons of reserved bean liquid to help thin. Add one circle of olive oil (about 2 teaspoons) and blend again.

2) Place hummus in a shallow bowl or large serving platter. Garnish with minced fresh herbs and olive oil. Sprinkle with pepper and flaky salt for extra visual appeal.

Serve the hummus with warm flatbread and fresh garden veggies. Excellent accompaniment with buttermilk grilled chicken.


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