Description
A vibrant and refreshing Sweet Corn Salad with Peaches combines sweet roasted corn, juicy peaches, crunchy red onion, and spicy jalapeño, all tossed in a zesty honey lime vinaigrette. Topped with creamy avocado, this salad is perfect as a light side dish or a healthy snack, bursting with fresh flavors and textures.
Ingredients
Salad Ingredients
- 4 ears of corn
- 2 peaches, sliced or diced
- ¼ cup red onion, finely chopped
- 3 Tbsp cilantro, chopped
- 1 medium jalapeño, deseeded and 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 your corn cobs using your favorite method—boiling, grilling, or roasting—until tender. Let them cool completely, then carefully cut the kernels off the cobs 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 is fully dissolved. Add freshly cracked black pepper to taste and mix well.
- Toss and chill: Add the sliced or diced peaches, finely chopped red onion, chopped cilantro, and sliced jalapeño to the bowl with the corn kernels. Pour the honey lime vinaigrette over the mixture and gently toss until everything is evenly coated. Season with salt to your preference and toss again to combine.
- Chill the salad: Cover the bowl and refrigerate the salad for 10 to 20 minutes to allow flavors to meld and chill thoroughly.
- Serve: Just before serving, top each individual portion with diced avocado or gently fold the avocado into the entire salad for an evenly creamy texture. Serve immediately and enjoy the fresh flavors.
Notes
- Use fresh, ripe peaches for the best sweetness and texture.
- You can boil, grill, or roast the corn depending on your preference; grilling adds a nice smoky flavor.
- Adjust the amount of jalapeño based on your desired spice level, or omit for a milder salad.
- To make it vegan, substitute honey with agave nectar or maple syrup.
- For added crunch, consider sprinkling toasted pepitas or chopped nuts just before serving.
- This salad is best served fresh but can be stored in the refrigerator for up to 24 hours (add avocado just before serving to prevent browning).
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for cooking corn, depending on method)
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: American
