Sweet Corn Salad with Peaches
A delightful and refreshing salad that celebrates summer’s vibrant flavors with sweet peaches, crunchy corn, and creamy avocados.
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.
Notes
Serve alongside grilled chicken or fish, or pair with crusty bread for a balanced meal. Best enjoyed fresh, but can last for up to 2 days in the refrigerator. Avoid freezing.