Summer Corn and Peach Pitas Recipe - Vegetarian Times

Summer Corn and Peach Pitas

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If you can find fresh chervil for these simple sandwiches, by all means, use it—the delicate flavor of the aromatic herb complements summer corn and peaches.

  • 6Servings

Ingredients

  • 3 cups fresh or frozen corn kernels
  • 3 peaches, cut into 8 slices each
  • 3 cups arugula
  • 1/2 cup coarsely chopped fresh chervil or basil
  • 1/2 cup crumbled feta cheese
  • 1 large shallot, thinly sliced
  • 3 Tbs. lime juice
  • 2 Tbs. olive oil
  • 3 pita breads, halved

Preparation

Bring 6 cups salted water to a boil. Add corn, and cook 2 minutes. Drain, rinse under cold water, and drain again. Toss corn with peaches, arugula, chervil, feta, shallot, lime juice, and oil in large bowl. Fill each pita half with 1⅓ cups corn-peaches mixture.

Nutrition Information

  • Calories: 259
  • Carbohydrate Content: 41 g
  • Cholesterol Content: 11 mg
  • Fat Content: 9 g
  • Fiber Content: 5 g
  • Protein Content: 9 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 320 mg
  • Sugar Content: 12 g