Ingredients
Salad Ingredients
- 4 ears of corn
- 2 peaches, sliced or diced
- ¼ cup red onion, thinly sliced
- ¼ cup cilantro, chopped
- 1 medium jalapeño, deseeded & thinly sliced (optional seeds for extra heat)
- 1-2 large avocados, diced
Dressing Ingredients
- 3 Tbsp lime juice
- 3 tsp honey
- Salt & black pepper, to taste
Instructions
- Prepare the corn: Cook your corn cobs using your preferred method such as boiling, grilling, or roasting, then let them cool completely. Once cooled, 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 dissolves completely. Add freshly cracked black pepper to taste and mix well to create the dressing.
- Toss and chill: Add the sliced peaches, thinly sliced red onion, chopped cilantro, and jalapeño to the bowl with the corn. Gently drizzle the vinaigrette over the salad and toss everything together until well coated. Season the salad with salt to your preference and toss once more. Cover and refrigerate for 10-20 minutes to allow flavors to meld.
- Serve: Just before serving, top individual bowls of salad with diced avocado or fold the avocado into the entire salad for a creamy texture. Serve immediately and enjoy the fresh, colorful flavors.
Notes
- For extra spice, include some jalapeño seeds when slicing.
- Grilling the corn adds a smoky flavor that pairs well with the sweetness of peaches.
- Adjust honey amount for desired sweetness in the dressing.
- Best served fresh; if storing leftovers, add avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
