Description
A refreshing summer salad combining sweet corn and peaches for a delightful dish.
Ingredients
Scale
- 4 ears fresh corn
- 2 ripe peaches, sliced or diced
- 1 medium jalapeño, deseeded and finely diced
- 1/4 cup red onion, finely chopped
- 3 tablespoons fresh cilantro, chopped
- 1–2 large avocados, diced
- 3 tablespoons lime juice
- 3 teaspoons honey
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the corn cobs by boiling, grilling, or steaming until tender, then allow them to cool completely. Once cooled, cut the kernels off the cobs and place them in a large mixing bowl.
- In a small bowl, whisk together the lime juice and honey until the honey is fully dissolved. Season the vinaigrette with freshly ground black pepper to taste.
- Add the diced peaches, red onion, cilantro, and jalapeño to the bowl with the corn. Pour the vinaigrette over the ingredients and gently toss until the salad is uniformly coated.
- Add salt to taste and toss the salad again. Cover and refrigerate for 10 to 20 minutes to allow the flavors to meld.
- Top each serving with diced avocado, or lightly fold in avocado to the entire salad just before serving. Serve immediately.
Notes
- Choose ripe peaches for optimal sweetness.
- Adjust the spiciness by modifying the amount of jalapeño.
- This salad is best served fresh but can be refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg