Gabriel Rucker's Peach, Corn, and Feta Salad

Gabriel Rucker is one of Portland, Oregon's most highly acclaimed chefs, slinging edgy, modern, and vibrant meals to diners at his restaurants Le Pigeon, Canard, and Little Bird. Today, we're excited to share one of the chef's favorite seasonal recipes. Here's what he has to say about it.

"Last year, we opened our third restaurant in Portland. Canard is a playful, fun wine bar where nothing food-wise is off limits. It has been a roller coaster of good times and tasty small plates. I wanted to share this recipe with you because it is one that I looked back at all season, and now I can't wait to serve it again, with peaches and corn that are hitting perfection in the Pacific Northwest.

The fresh, ripe peach pairs so well with the sweet, juicy corn, and with a little briny feta and the honey-lime mayo, you get summer in one bite. Have fun with this recipe. Use it as a starter or a side dish, or to accompany a grilled pork chop or roasted salmon. And if you find yourself in Portland, make sure to check out Le Pigeon and Little Bird Bistro for a dynamite time."

Peach, Corn, and Feta Salad

Active time: 30 minutes
Total time: 30 minutes
Yield: Serves 6
Special equipment: Rimmed baking sheet, food processor

Ingredients

For the Roasted Corn:

3 cups freshly shucked corn kernels
1/2 cup (120ml) blended oil (equal parts canola and extra-virgin olive oil)
1 teaspoon ground cumin
2 teaspoons salt
Zest of 2 limes
1 teaspoon chili powder

For the Lime Vinaigrette (makes about 3/4 cup; 180ml):

1/4 cup (60ml) fresh lime juice
1 shallot, minced
1/2 teaspoon ground cumin
1 tablespoon (15ml) honey
1/2 teaspoon (2g) kosher salt, plus more to taste
1/4 cup (60ml) extra-virgin olive oil

For the Honey-Lime Mayo:

2 egg yolks
Zest and juice of 2 limes
1 tablespoon (15ml) apple cider vinegar
1 teaspoon ground cumin
1 tablespoon (15ml) honey
1/2 teaspoon Tabasco sauce
1 1/2 teaspoons kosher salt
1 1/2 cups (360ml) blended oil (equal parts canola and extra-virgin olive oil)

To Serve:

3 to 4 ripe peaches
1 cup feta cheese, crumbled
1 cup Thai basil
Chili powder
Fleur de sel

Direction

1. For the Roasted Corn: Preheat oven to 400°F (200°C). Place corn kernels on a rimmed baking sheet and toss with blended oil, cumin, salt, lime zest, and chili powder. Roast for 10 minutes or until corn is heated through and just starting to get brown around the edges. Remove from oven and let cool to room temperature.

2. For the Lime Vinaigrette: In a medium-sized mixing bowl, combine all ingredients except oil. Slowly whisk in oil until an emulsion forms. Taste for seasoning and add more salt, if desired.

3. For the Honey-Lime Mayo: Add all ingredients except oil to the bowl of a food processor. Turn on the food processor and slowly drizzle in oil until all ingredients are incorporated and the mixture has taken on a creamy consistency.

4. Slice peaches into 1-inch wedges and arrange on a plate. Toss roasted corn with lime vinaigrette. Top peaches with corn, feta crumbles, and dollops of honey-lime mayo. Finish salad with Thai basil and a sprinkle of chili powder and fleur de sel.

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