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Chicago Farmers Market Recipes

Peach and Summer Corn Salsa on Croutons

By Xiaoyu Lu, Student at Le Cordon Bleu College of Culinary Arts Chicago
Makes 2 servings

peach and corn salsa

½ shallot, finely chopped
1 ear of corn, ¼ kernels sliced off
1 tomato, small dice
Demi-baguette, sliced ½ in thick
½ peach, sliced
Cherries, handful pitted and cut in half
Basil, handful
Salt and pepper to taste
Olive oil, 2 Tbsp.


1. Combine tomato, shallots and corn, mixing in olive oil, salt and pepper to taste. Set aside.
2. Use bread as the base of your plate and place tomato mixture on top.
3. Garnish with a few slices of peach in the center and place a handful of cherries on top along with a few pieces of fresh basil.