Nothing says “September” like corn, peaches, and tomatoes, fresh from the farmers’ market. I had an abundance of all of them so decided to make corn soup and corn salsa. Here’s the salsa recipe. Just grill up these babies, mix with a few other critical ingredients, and, presto, you’ve got a dip to accompany blue corn chips, a nice tangy sauce for BBQ veggies or chicken (for the meat eaters in the house), or a nice light lunch if thrown on top of, or beside, fresh greens.

oil for grilling

5 medium tomatoes

4 ears of corn

2 chile peppers

3 small peaches

3 tbsps olive oil

1 tsp balsamic vinegar

1 to 2 tsps lime juice

1/2 tsp salt

1/2 tsp cumin

1/2 cup fresh cilantro or parsley, chopped

Heat up the grill on medium-high. While the grill is heating, prep the vegetables. Core the tomatoes and cut a small x on the bottom. Lightly oil them and place them on the grill. Shuck the corn, lightly oil it, and place it on the grill. Place the whole chiles on the grill. Peel, halve, and pit the peaches and set aside.

Grill the vegetables for about 15 minutes, turning frequently. If you’re using an outdoor grill, mind the tomatoes. If they get too soft, they’ll melt right through the grates. Once all the vegetables have some colouring and are cooked, about 15 minutes, remove and let cool. While the vegetables are cooling, grill the peaches for about 1 minute, then turn and grill for 1 minute more. Remove and let cool.

Once cool, chop tomatoes and put into a large bowl. Remove the corn from the cob and place in the bowl with the tomatoes. De-seed the chiles, mince, and add to the bowl. Dice the peaches and add to the bowl.

Add the olive oil, vinegar, lime juice, salt, and cumin. Mix well, taste, and adjust seasoning. It will get spicier as it sits. Let it sit in the refrigerator for at least 30 minutes. Remove from the fridge, add fresh, chopped cilantro or parsley and enjoy!

From vegan yum yum by Lauren Ulm

The corn in Ontario was early this year, like most of the amazing produce our farmers grow in this province. Early spring. Warm spring. My garlic was at least 3 weeks ahead of last year and I don’t ever remember having corn in early July. Fine with me. We’ve been having fresh corn with dinner (check it out next to the Zucchini and Tofu Satays). I usually make too much (mostly on purpose) so I can have the left-overs in salads or in this fabulous sweet corn salsa from the rebar cookbook. It’s great on its own or added to some adzuki beans or quinoa for a really nice mid-day salad.

Sweet Corn Salsa turned into Quinoa Salad

3 1/2 cups corn

2 tsps olive oil

1 tsp salt

1 red pepper, finely diced

1/2 small red onion, finely diced

1 jalapeno pepper, seeded and minced

1/4 cup cilantro, stemmed and chopped

1/2 tsp ground cumin

1/2 tsp pure chile powder

1 tbsp fresh lime juice

4 shots Tabasco sauce, or more to taste

Toss corn with the oil and 1/2 tsp salt and spread out on a baking sheet. Roast in a 350 degree oven for 10 minutes. Let cool. Meanwhile, prepare and measure the other vegetables, herbs and spices. Combine everything, including the corn, in a bowl and toss well. Season to taste and serve.