Description
A refreshing summer salad made with sweet corn, ripe peaches, and a zesty lime dressing.
Ingredients
Scale
- 4 ears of corn
- 2 peaches, sliced or diced
- 1/4 cup red onion, finely chopped
- 3 tablespoons cilantro, chopped
- 1 medium jalapeño, deseeded and thinly sliced or diced
- 1–2 large avocados, diced
- 3 tablespoons lime juice
- 3 teaspoons honey
- Salt and black pepper, to taste
Instructions
- Cook the corn cobs using your preferred method and let them cool completely. Once cooled, cut the kernels off and add them to a large bowl.
- Whisk the lime juice and honey together until the honey dissolves. Add cracked black pepper to taste.
- Add peaches, red onion, cilantro, and jalapeño to the bowl with corn. Gently toss the ingredients with the vinaigrette until fully coated. Season with salt to taste and toss again. Cover and chill in the refrigerator for 10-20 minutes.
- Top each individual bowl with avocado and serve immediately. Alternatively, mix the avocado into the entire salad right before serving.
Notes
- For a spicier version, leave some seeds in the jalapeño.
- This salad can be made a few hours in advance.
- Use fresh, ripe peaches for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg