Saturday Market, May 30, 2009 | 8 am - 12 pm
Downtown New Orleans | Corner of Magazine and Girod Street
With temperatures creeping up the thermometer and a long, hot summer ahead of us, it's more important than ever to stay hydrated. Last fall, AWS Water Filtration installed a reverse osmosis drinking system at our marketumbrella.org offices. Now, instead of selling bottled water, our markets are BYOB (bring your own bottle). Bring your own bottle to the market and we'll fill it for free with filtered municipal water. Or, purchase a CCFM go cup for $2 and we'll fill that up for free as many times as you like. AWS will join us at the market this Saturday to answer questions about their money saving, environmentally friendly reverse osmosis systems. For more information, visit AWS online.
We like the idea of this Corn and Peach Salsa with any number of things we might throw on the grill. A little sweet, a little spicy, this salsa is delicious with both grilled shrimp (Kay Brandhurst and Clara Gerica sell them already peeled, deveined and ready for skewering) and sausages from the Schexnayders (Tuesdays) or Justin Pitts (Tuesdays and Saturdays).

Ingredients
1 ear Louisiana sweet corn
1-1/2 pounds firm, fresh peaches, peeled and diced (1/4-inch dice)
5 green onions (including some of the green tops), cleaned and thinly sliced
1 1arge or 2 small fresh jalapeņo peppers, roasted, cleaned and finely diced
1 medium-sized fresh poblano chile, roasted, cleaned and finely diced
1 fresh red bell pepper, roasted, cleaned and cut into thin, one-inch strips (3 tablespoons)
1 medium tomatillo, husk removed, washed and finely diced
1/4 cup fresh lime juice
2 to 3 tablespoons chopped fresh cilantro (or more to taste)
pinch of salt
pinch of black pepper
Directions
Steam corn for 2 minutes. (If corn is very fresh, do not steam.) Cut kernels from cob. In a medium-sized non-reactive bowl, combine corn with all remaining ingredients; toss to mix well. Cover and refrigerate for at least 2 hours to let flavors blend. Bring to room temperature before serving.

Serve with tortilla chips or as an accompaniment to pork, poultry, and fish dishes.

Serves 6 or 7 as a side dish

Recipe compliments of Jerry Till