Refreshing Corn Summer Salad

(recipe from Aunt Jeanine's Kitchen)

Serving size: 4

INGREDIENTS:
1 peach
1 medium size Stokes Farm Heirloom Tomato of your choice
1 Stokes Farm kirby
5 Stokes Farm lemon basil leaves
1 ear of corn

DIRECTIONS:
Chop up the peach, tomato & kirby into bit size pieces. Boil the ear of corn until it is cooked and then cut the kernels off the ear. Let the kernels cool, then mix it with the other chopped ingredients. Add lemon basil leaves to the mixture and stir (spearmint, parsley or sweet basil can be substituted for lemon basil if your desire).