• Home
  • About
  • Recipes
  • Digital & Partnership Marketing
  • Health Coaching
  • Hormone Health
  • Contact
KAT'S CLEAN KITCHEN
  • Home
  • About
  • Recipes
  • Digital & Partnership Marketing
  • Health Coaching
  • Hormone Health
  • Contact

Nourishing Flavors

Charred Corn, Peach Salad with Quinoa and Nuoc Cham

9/2/2019

0 Comments

 
Charred Corn, Peach Salad with Quinoa and Nuoc ChamPicture
The perfect "salad" to close out summer, and enjoy the fresh flavors of the seasons' finest veggies. 
Not every salad has to be packed with leafy greens, and this one proves it.  I found this recipe over the weekend on TheFeedFeed, and knew it would be the perfect side for our planned grilled steak dinner.  The flavors spoke to me - especially the sweet, spicy, salty, tangy ingredients in "Nuoc Cham,"  a sauce commonly seen in Thai Cuisine (think spring rolls!).  

I was also excited to put all the fresh corn and peaches we had just bought at one of our favorite local farms on the North Fork to good use! 

Here's the recipe for this light and refreshing salad, and the zesty Nuoc Cham dressing that makes it a true hero for any dinner. I plan on making a batch just to have on hand whenever I'm craving a refreshing dressing or addition to a meal.  What's best, is whatever you have leftover tastes even better the next day. 

Salad Ingredients (serves 6-8) 
3 ears corn, shucked
3/4 cup multicolored quinoa, cooked according to package directions
1/2 cup Thai basil, torn
1/2 cup chopped cilantro
4 peaches, pitted and sliced
1 avocado, pitted and sliced
Olive oil, as needed
1 batch Nuoc Cham, recipe below 

Salad Directions

Heat a grill pan over medium-high heat until slightly smoky. Drizzle corn with olive oil and add to the grill pan. Cook for 5 minutes on each side, or until charred. Set aside to cool. Once cool enough to handle, cut corn off the cob and add to a large bowl.  You can also boil the corn for a few minutes, then grill the corn directly on an outdoor grill, or hold over a flame on stovetop.  

Add cooled, cooked quinoa, Thai basil, cilantro, peaches, avocado and Nuoc Cham dressing to the bowl of corn. Mix well.  

Transfer to a platter and serve immediately.

Nuoc Cham Ingredients  
2-3 limes, juiced (1/3 cup)
3 tablespoons fish sauce
2 tablespoons light brown sugar
1 tablespoon unseasoned Japanese rice vinegar
3 Thai chilis, or serrano chilis, thinly sliced
2 cloves garlic, minced

Nuoc Cham Directions  
In a medium bowl, add lime juice, fish sauce, light brown sugar and Japanese rice vinegar and whisk to dissolve sugar. Add chopped chilis and garlic, mix and set aside.

Enjoy! 
​


0 Comments



Leave a Reply.

    Katherine bellando

    We have to eat everyday, don't we? 

    Archives

    April 2025
    March 2025
    December 2024
    September 2024
    May 2024
    April 2024
    January 2024
    September 2023
    February 2023
    January 2023
    August 2022
    June 2022
    February 2022
    January 2022
    August 2021
    May 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    September 2019
    August 2019
    July 2019
    May 2019
    February 2019
    January 2019
    November 2018
    October 2018

    Categories

    All

    RSS Feed

Proudly powered by Weebly
  • Home
  • About
  • Recipes
  • Digital & Partnership Marketing
  • Health Coaching
  • Hormone Health
  • Contact