holding on to summer for dear life.

I love fresh corn. I really, really love it. It's sweet, crunchy, creamy and seriously CHEAP this time of year. I've been buying this corn from the Altobelli farm for the past month and I think we might be addicted to it. I've made corn and zucchini pasta, corn and avocado sandwiches, corn salsa.. oh, now I'm getting inspired.
Last night I brought home some fresh local swordfish and wanted to keep it simple by grilling it, so I made a relish to go on top. I bet you can guess what was in that relish.

Grilled Swordfish with Summer Relish and Crispy Chickpeas

I used:
3 ears of fresh sweet corn
1 large beefsteak tomato
2 medium peaches
about a handful of fresh basil
Two cans chickpeas
Olive oil
Two swordfish steaks (about 6oz)
Cumin, smoked paprika, chili powder, S & P

First, I drained my chickpeas, rinsed and tossed them with some olive oil, a generous couple pinches of salt, fresh pepper, and a good coating of the spices. You can use whatever spices you really enjoy on this, it's a super quick sidedish and you can adjust the flavors to mesh with whatever you're cooking. I put them on a baking sheet and threw them into a 400 degree oven for about 30 minutes, stirring twice during that.
When that went in the oven, I started on my relish. I stood up my shucked corn ears and cut a piece off the bottom to stabilize it. I took my knife down the sides to cut off the kernels. I find it's easiest to do half and half, vertically, because going top to bottom in a straight line means corn kernels go flying every which way in my tiny little kitchen. Put those in a bowl and then chop up your tomato, using as little of the seedy mushy part as possible. Chop your peaches to relatively the same size and throw them all into a big saute pan with a touch of olive oil. Let it wilt and brown slightly, about five minutes, and throw in a splash of vinegar or lime juice, whatever you have, with a good handful of basil (I cut it into strips, but you can just tear it in if you want), stir it around for a minute and take it off the heat. Place it in a cookie sheet to cool and stop cooking.
Next, rinse off your fish while your grill pan heats. Pat dry with towel and rub those same spices from your chickpeas around on the fish. Brush your grill with oil and add the steaks. Let them sit about five minutes on each side, depending the thickness and then flip. Take them off the grill and pour some of that relish on top so all the flavors can meld together.
Guys, seriously. This is like summer in your mouth. I could eat this every day... mostly the corn. This took me altogether around 45 minutes.

I'm off to the farmer's market. I'm kind of happy the weather is getting a little warmer. We planned our wedding date around the fall foliage because last year by mid October there seemed to be little to no progress with the leaves and all of a sudden it's fall weather in early September! In other news, I had my first hand at the re-shaping cellulite-reducing laser yesterday. It was two hours of sheer torture and I'm left with bruises all over and an overwhelming constant urge to pee. I'd say never again, but really, you know that's a lie. Going back next week, bring on the bruises!