Sweet Corn Salad with Peaches is a delightful and refreshing dish that perfectly celebrates summer’s vibrant flavors. With each bite, you experience the sweetness of ripe peaches and the crunch of fresh corn, making it a simple yet tasty option for gatherings or busy weeknights. This versatile salad can be customized in numerous ways, ensuring there’s something for everyone, and it comes together in no time!
Recipe Information
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 180
Protein: 3g
Carbohydrates: 20g
Fat: 10g
Fiber: 5g
Sugar: 5g
Sodium: 150mg
Why Make Sweet Corn Salad with Peaches
Sweet Corn Salad with Peaches is not only delicious but also loaded with nutrients. The combination of corn, peaches, and avocados offers a wealth of vitamins and healthy fats. Plus, this salad is incredibly versatile; you can easily modify it to suit your preferences or dietary needs. Whether you’re looking for a light lunch, a side dish for dinner, or a potluck favorite, you can count on this salad to impress!
How to Make Sweet Corn Salad with Peaches Step by Step
Ingredients
4 ears of corn
2 peaches, sliced or diced
¼ cup red onion, finely chopped
3 Tbsp cilantro, chopped
1 medium jalapeño, deseeded & thinly sliced or diced
1-2 large avocados, diced
3 Tbsp lime juice
3 tsp honey
Salt & black pepper, to taste
Directions
Prepare the corn. Cook your corn cobs using your favorite method and let them cool completely. Once cooled, cut the kernels off and add them to a large bowl.
Make the vinaigrette. Whisk the lime juice and honey together until the honey dissolves. Then add your cracked black pepper to taste.
Toss and chill. Add your peaches, red onion, cilantro, and jalapeño to the bowl with your corn. Then gently toss in the vinaigrette until the salad is fully coated. Season the salad with salt to taste and toss it again. Cover and keep it chilled in the refrigerator for 10-20 minutes.
Serve. Top each individual bowl with avocado and serve immediately. (Or mix the avocado into the entire salad right before serving.)
How to Serve Sweet Corn Salad with Peaches
You can serve Sweet Corn Salad with Peaches alongside grilled chicken or fish for a wholesome meal. It also pairs beautifully with a warm crusty bread for a balanced lunch. For a summer barbecue, this salad acts as a bright counterpoint to rich barbecue flavors, making it a perfect addition to any spread.
How to Store Sweet Corn Salad with Peaches
To store your Sweet Corn Salad with Peaches, refrigerate in an airtight container. It’s best enjoyed fresh, but it can last for up to 2 days in the fridge. Avoid freezing the salad, as the textures of the fruits and vegetables may change during the freezing process.
Expert Tips for Cooking Sweet Corn Salad with Peaches
- Use fresh, in-season peaches for the best flavor and sweetness.
- For added heat, consider leaving some seeds in the jalapeño.
- For a twist, try adding crumbled feta or goat cheese for a creamy texture.
- To enhance the flavor, let the salad sit for a bit after mixing before serving.
- If you prefer a tangy taste, increase the lime juice and reduce the honey.
Delicious Variations of Sweet Corn Salad with Peaches
- Add diced cucumber for an extra crunch and refreshing taste.
- For a heartier salad, mix in some beans like black or chickpeas.
- If you love citrus, try adding orange segments or a splash of orange juice for a bright twist.
Conclusion
Sweet Corn Salad with Peaches is a must-try for anyone looking for a quick, flavorful, and nutritious dish. Its bright taste and simplicity make it suitable for any occasion. So grab some fresh ingredients and enjoy this delightful salad that truly captures the essence of summer!
Sweet Corn Salad with Peaches
Ingredients
Main Ingredients
- 4 ears ears of corn
- 2 peaches, sliced or diced Use fresh, in-season peaches for best flavor.
- ¼ cup red onion, finely chopped
- 3 Tbsp cilantro, chopped
- 1 medium jalapeño, deseeded & thinly sliced or diced For added heat, consider leaving some seeds in the jalapeño.
- 1-2 large avocados, diced Mix in just before serving or add to individual bowls.
- 3 Tbsp lime juice Increase for tangy taste.
- 3 tsp honey Adjust for sweetness.
- Salt & black pepper, to taste
Instructions
Preparation
- Cook your corn cobs using your favorite method and let them cool completely.
- Once cooled, cut the kernels off and add them to a large bowl.
Making the Vinaigrette
- Whisk the lime juice and honey together until the honey dissolves.
- Add cracked black pepper to taste.
Combining Ingredients
- Add peaches, red onion, cilantro, and jalapeño to the bowl with corn.
- Gently toss in the vinaigrette until salad is fully coated.
- Season with salt and toss again.
- Cover and chill in the refrigerator for 10-20 minutes.
Serving
- Top each bowl with avocado and serve immediately.
