Sweet Corn Salad with Peaches is the perfect dish for summer gatherings or a quick, nutritious snack. With its vibrant flavors and textures, this salad is not only delicious but also incredibly simple to make. You can easily customize it to suit your preferences, making Sweet Corn Salad with Peaches a go-to recipe for busy days.
Recipe Information
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 200
Protein: 3g
Carbohydrates: 30g
Fat: 9g
Fiber: 5g
Sugar: 6g
Sodium: 50mg
Why Make Sweet Corn Salad with Peaches
Sweet Corn Salad with Peaches is not only a burst of freshness but also packed with nutrients. The combination of corn and peaches brings together natural sweetness and crunch, while the addition of jalapeño adds a zesty kick. This salad is a balanced mixture of vitamins, fiber, and healthy fats, making it a health-conscious choice. It’s versatile too—perfect as a side dish, a light lunch, or an appetizer for a barbecue.
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
This delicious salad can be enjoyed on its own or alongside grilled meats for a complete meal. It pairs wonderfully with crusty bread or a refreshing cucumber salad. For an extra layer of flavor, consider drizzling some balsamic glaze over the top before serving.
How to Store Sweet Corn Salad with Peaches
Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for up to 2 days, although it’s best enjoyed fresh. If you need to reheat it, do so gently, but it’s more enjoyable cold. Freezing is not recommended, as the texture of the fresh ingredients may deteriorate.
Expert Tips for Cooking Sweet Corn Salad with Peaches
- Use fresh, sweet corn for the best flavor. If corn isn’t in season, frozen corn can be a good alternative.
- If you prefer a spicier salad, leave some jalapeño seeds in for extra heat.
- For added creaminess, stir in some crumbled feta or goat cheese.
- Allow the salad to sit for a bit after mixing to let the flavors meld together.
- Experiment with different herbs, like basil or mint, for a unique twist.
Delicious Variations of Sweet Corn Salad with Peaches
- Spicy Variation: Add chopped chipotle peppers or more jalapeños for a fiery kick.
- Herbed Version: Incorporate fresh dill or parsley for an added herbal note.
- Citrus Twist: Squeeze an orange instead of lime for a sweeter, citrus-flavored salad.
This Sweet Corn Salad with Peaches is bursting with flavor and is a delightful addition to any meal. With its straightforward preparation and diverse flavors, it’s a dish that will impress family and friends. Give it a try and enjoy the taste of summer in every bite!
Sweet Corn Salad with Peaches
Ingredients
Main Ingredients
- 4 ears ears of corn Use fresh, sweet corn for the best flavor.
- 2 pieces peaches, sliced or diced
- ¼ cup red onion, finely chopped
- 3 Tbsp cilantro, chopped
- 1 medium jalapeño, deseeded & thinly sliced or diced Leave seeds in for extra heat.
- 1-2 large avocados, diced Add on top before serving.
- 3 Tbsp lime juice Fresh lime juice is preferred.
- 3 tsp honey
- 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.
Vinaigrette
- Whisk the lime juice and honey together until the honey dissolves.
- Then add your cracked black pepper to taste.
Combine and Chill
- Add your peaches, red onion, cilantro, and jalapeño to the bowl with your corn.
- 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.
Serving
- Top each individual bowl with avocado and serve immediately.
- Alternatively, mix the avocado into the entire salad right before serving.
