Description
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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 150
- Sugar: 5 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg