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 & 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 preferred method such as boiling, grilling, or roasting, then let them cool completely. Once cooled, carefully cut the kernels off the cob 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 combine.
- Toss and Chill: Add the sliced or diced peaches, finely chopped red onion, chopped cilantro, and thinly sliced jalapeño to the bowl with the corn. Gently toss the mixture with the honey lime vinaigrette until everything is evenly coated. Season with salt to taste and toss again. Cover the bowl and place it in the refrigerator to chill for 10-20 minutes to allow flavors to meld.
- Serve: Before serving, top each individual serving bowl with diced avocado. You may also choose to gently fold the avocado into the entire salad just before serving. Enjoy immediately for the best flavor and texture.
Notes
- Cooking the corn by grilling adds a smoky flavor that complements the sweetness of the peaches.
- Adjust the amount of jalapeño based on your preferred level of heat or omit for a milder salad.
- For a vegan version, substitute honey with agave syrup or maple syrup.
- To keep the avocado from browning, add it just before serving and gently toss if mixing into the salad.
- This salad is best consumed fresh but can be stored covered in the fridge for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
