Summer Corn and Peach Pitas
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.
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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.
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