Sunny Summer Sweet Corn and Peach Salad Recipe for All
Summer’s bounty bursts with vibrant flavors in this sweet corn and peach salad that celebrates fresh, seasonal produce.
Crisp kernels of sweet corn dance alongside juicy, ripe peaches in a delightful melody of textures.
The combination brings a refreshing twist to your summer dining experience.
Herbs and a light vinaigrette add brightness and depth to each colorful bite.
Clusters of corn kernels mingle with soft peach slices, creating a harmonious blend of sweet and savory notes.
This simple yet elegant salad offers a quick escape to sun-drenched farmlands with every forkful.
Serve it alongside grilled meats or enjoy it as a standalone light meal that captures the essence of summer’s most delicious moments.
Quick Recipe Overview
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Calories: 150 kcal
Servings: 7
Ingredients for Sweet Corn Meets Juicy Peach Salad
For Fresh Produce:
Sweet Corn: Crisp summer corn delivers sweet, juicy kernels that provide a delightful crunch and vibrant base for the salad.
Peaches: Ripe, fragrant peaches add natural sweetness and soft texture, complementing the corn's freshness.
Avocados: Creamy avocados bring rich, buttery smoothness and healthy fats to balance the salad's bright flavors.
Red Onion: Sharp, pungent onions create a zesty bite and aromatic depth to the overall dish.
Jalapeño: Spicy pepper adds a subtle heat and exciting kick that elevates the salad's complexity.
Cilantro: Bright, herbal cilantro contributes a fresh, citrusy note that enhances the salad's brightness.
For Dressing Elements:
Lime Juice: Tangy citrus juice provides acidity, tenderizes ingredients, and adds a vibrant, refreshing zing.
Honey: Sweet liquid sweetener balances the lime's tartness and rounds out the salad's flavor profile.
For Seasoning:
Salt, Black Pepper: Essential seasonings that amplify and harmonize all the ingredients' natural flavors.
Tools for Building This Fresh Summer Corn and Peach Bowl
Large bowl: Perfect for mixing and combining all ingredients.
Whisk: Essential for blending lime juice and honey smoothly.
Sharp knife: Needed to cut corn kernels off the cob and chop peaches and cilantro.
Cutting board: Provides a stable surface for chopping ingredients.
Measuring spoons: Helps accurately measure honey and lime juice.
Serving bowl or platter: Ideal for presenting the finished salad.
Tossing Together the Perfect Peach and Corn Salad
Corn Preparation Fresh corn roasted or boiled until tender, then cooled and stripped from cob creates the perfect base for this vibrant salad.
Zesty Dressing Bright lime juice blended with golden honey creates a light and tangy coating that brings the entire dish to life, with a subtle pepper kick.
Flavor Fusion Juicy peaches, crisp red onion, fragrant cilantro, and spicy jalapeño combine to deliver an explosion of summer tastes and textures.
Cooling Time Chill the salad briefly to let the flavors dance and mingle, allowing each ingredient to whisper its unique story.
Creamy Finish Ripe avocado transforms the salad, adding a luxurious smoothness that ties all the elements together in pure culinary harmony.
Quick Add-ins and Dressing Tips to Elevate the Flavor
Char the corn cobs on a hot grill for smoky depth and caramelized sweetness that elevates the entire salad's flavor profile.
Replace peaches with nectarines or mangoes during peak fruit season for a delightful twist that keeps the recipe fresh and exciting.
Adjust jalapeño amount or remove seeds to manage heat intensity, making the salad friendly for different spice tolerance levels.
Fold in grilled shrimp, crispy bacon bits, or crumbled queso fresco to transform this side dish into a satisfying main course that's perfect for summer meals.
Prepare the salad up to 4 hours in advance, storing the avocado separately to prevent browning and maintaining the crisp, vibrant textures of fresh ingredients.
Beautiful Serving Presentation for Corn-Peach Salad
Summer BBQ Star: Serve this vibrant salad alongside grilled meats like chicken or fish for a refreshing complement that adds bright colors and zesty flavors to your plate.
Picnic Perfect Companion: Pack this salad in a sealed container for outdoor gatherings, keeping it chilled in a cooler to maintain its crisp texture and delightful taste during summer adventures.
Taco Night Sidekick: Use this sweet corn and peach salad as a fresh topping or side dish for taco nights, adding a fruity and tangy twist that elevates your Mexican-inspired meal with its unique blend of ingredients.
Quick Lunch Booster: Transform this salad into a light lunch by adding grilled shrimp or rotisserie chicken, turning it into a satisfying and nutritious midday meal that's both easy and delicious.
Storage and Freshness Tips for Your Summer Salad
Quick Chill Strategy: Refrigerate the salad for 10-20 minutes before serving to let the lime, honey, and herb flavors blend beautifully and intensify the overall taste experience.
Smart Storage Solution: Transfer leftovers into an airtight container and keep refrigerated for up to 2 days, understanding that peaches and corn might slightly soften but will remain deliciously fresh.
Make-Ahead Magic: Prepare the vinaigrette and chop ingredients separately, storing them in different containers to maintain crisp textures until you're ready to combine just before serving.
Serving Temperature Tip: Enjoy the salad chilled or at cool room temperature within 3-4 hours of preparation to guarantee maximum flavor and optimal ingredient quality.
Summer’s most delightful corn and peach salad showcases fresh seasonal ingredients from southern farmlands. Crisp kernels and juicy peach slices mingle with herbs, creating a refreshing side that beckons you to savor each colorful bite.
Ingredients
Scale
4 ears corn
1 to 2 large avocados, diced
2 peaches, sliced or diced
1 medium jalapeño, deseeded & thinly sliced or diced
¼ cup (60 ml) red onion, finely chopped
3 tbsps (45 ml) cilantro, chopped
3 tbsps (45 ml) lime juice
3 tsps (15 ml) honey
Salt to taste
Black pepper to taste
Instructions
Corn Preparation: Grill, boil, or roast corn cobs until kernels are tender and slightly charred, then cool completely to room temperature.
Kernel Extraction: Slice cooled corn kernels off the cob directly into a spacious mixing bowl, capturing all the sweet kernels.
Vinaigrette Creation: Whisk lime juice and honey until smoothly combined, then season with freshly cracked black pepper and a pinch of kosher salt to elevate the flavor profile.
Ingredient Preparation: Dice ripe peaches into uniform cubes, thinly slice red onion and jalapeño, and chop fresh cilantro leaves for bright, herbaceous notes.
Salad Assembly: Combine corn kernels, peach cubes, red onion, jalapeño, and cilantro in the mixing bowl, gently tossing to distribute ingredients evenly.
Dressing and Marination: Drizzle prepared vinaigrette over the salad, carefully folding to ensure thorough coating, then refrigerate for 15-20 minutes to allow flavors to meld and develop.
Final Touch: Slice ripe avocado and either garnish individual portions or fold gently into the entire salad for a creamy, luxurious finish before serving.
Notes
Corn Cooking Tip: Choose fresh, in-season corn for maximum sweetness and optimal grilling results, ensuring kernels are tender and slightly charred.
Peach Selection: Pick ripe but firm peaches that yield slightly to gentle pressure, avoiding overly soft or bruised fruits for the best texture and flavor.
Chill for Flavor Fusion: Allowing the salad to rest in the refrigerator helps ingredients marry together, intensifying the lime-honey vinaigrette’s depth and complexity.
Avocado Timing: Add sliced avocado just before serving to prevent browning and maintain its creamy, fresh texture and vibrant green color.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.