Description
This vibrant summer corn salad with peaches combines sweet, juicy peaches, fresh corn kernels, zesty lime-honey vinaigrette, and a hint of jalapeño heat. Tossed with cilantro, red onion, and creamy avocado, this salad is a refreshing and colorful side dish perfect for summer parties or light meals.
Ingredients
Main 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
Vinaigrette
- 3 Tbsp lime juice
- 3 tsp honey
- Salt & black pepper, to taste
Instructions
- Prepare the corn. Cook the corn cobs with your preferred method such as boiling, grilling, or roasting until tender. Let them cool completely, then cut the kernels off the cob and place them into a large mixing bowl.
- Make the vinaigrette. In a small bowl, whisk together the lime juice and honey until the honey fully dissolves. Season with cracked black pepper to taste.
- Toss and chill. Add the peaches, finely chopped red onion, chopped cilantro, and jalapeño to the bowl with the corn kernels. Gently toss the mixture with the prepared vinaigrette until everything is evenly coated. Taste and season with salt as needed, tossing again to combine.
- Chill. Cover the bowl with plastic wrap or a lid and refrigerate the salad for 10 to 20 minutes to allow the flavors to meld.
- Serve. Just before serving, top each individual portion with diced avocado or gently mix the avocado into the entire salad for an even creamier texture. Serve immediately to enjoy the fresh flavors.
Notes
- For the vinaigrette, a reliable ratio is 1 Tbsp lime juice to 1 tsp honey, which you can adjust based on your desired amount and taste.
- You can cook corn by boiling, grilling, or roasting depending on your preference.
- Deseeding the jalapeño reduces the heat but keep some seeds if you prefer more spice.
- Add avocado at the last moment to prevent browning and keep it fresh.
