Crown Maple Caramelized Peach Corn & Kale Salad from Madava Farms Chef Jacob Griffin

By Chef Jacob Griffin

This delicious and refreshing salad that I recently featured as a cafe offering at Madava Farms is the perfect blend of texture and flavor. Makes a great side dish or even a vegetarian taco filling.

Ingredients

4 ears of Fresh Bi-Color Corn
1.5 tsp of Kosher Salt
1/8 tsp Fresh Ground Pepper
1 tbsp Olive Oil
4 ea Medium Size Kale Leaves, de-stemed and finely sliced
2 ea Parsley, chopped (about 1 tbsp)
.25 ea Small Red Onion, sliced
1 ea Ripe Peach, washed, pitted and chopped
.25 cup Crown Maple Dark Amber Syrup
pinch of Salt
.5 ea Lemon, juiced

Preparation

1. Pre-heat oven to 425 degrees F.
2. Cut corn cob in half and cut the kernels off the cobb with a chef’s knife
3. Spread out evenly on a parchment lined sheet tray and sprinkle with salt, pepper and olive oil
4. Roast in oven for 10-15 minutes or until the corn starts to brown on top and the sides. Remove from oven and let cool.
5. Chop peach into a medium sized dice, toss in a bowl with Crown Maple Dark Amber® and place on a fresh parchment lined sheet tray
6. Watch peaches carefully and let caramelize for 5-8 minutes or until golden brown
7. Remove peaches from oven and let cool.
8. Toss corn, kale, parsley and lemon juice in a bowl. Adjust seasoning if needed. Top with caramelized peaches.

Note: You can also use this recipe as a vegetarian taco filling too. Add a little chili paste to add some heat.

Get more great recipes at www.CrownMaple.com