Description
Summer’s golden harvest meets in this refreshing Sweet Corn and Peach Salad, where juicy peaches and crisp corn dance with tangy goat cheese and fresh herbs. Countryside flavors blend perfectly to offer a delightful taste of seasonal simplicity you’ll savor until the last bite.
Ingredients
Scale
Main Ingredients:
- 4 ears of corn
- 1 to 2 large avocados, diced
- 2 peaches, sliced or diced
- 1 medium jalapeño, deseeded & thinly sliced or diced
Aromatics and Herbs:
- ¼ cup (60 milliliters) red onion, finely chopped
- 3 tablespoons (45 milliliters) cilantro, chopped
Dressing and Seasonings:
- 3 tablespoons (45 milliliters) lime juice
- 3 teaspoons (15 milliliters) honey
- Salt to taste
- Black pepper to taste
Instructions
- Grill, boil, or roast fresh corn cobs until kernels are tender and slightly charred, then allow them to cool completely to room temperature.
- Using a sharp knife, carefully slice the cooled corn kernels off the cob directly into a spacious mixing bowl, catching all the sweet kernels.
- Prepare the vinaigrette by whisking together freshly squeezed lime juice (about or 30 milliliters) and honey (or 15 milliliters) until smoothly combined.
- Season the vinaigrette with freshly cracked black pepper and a pinch of kosher salt to enhance the overall flavor profile.
- Dice ripe peaches into uniform, bite-sized cubes and thinly slice red onion and fresh jalapeño for even distribution throughout the salad.
- Chop fresh cilantro leaves to add a bright, herbaceous note to the salad mixture.
- Combine corn kernels, peach cubes, red onion, jalapeño, and cilantro in the mixing bowl, gently tossing to distribute ingredients evenly.
- Drizzle the prepared vinaigrette over the salad and carefully fold to ensure all ingredients are well-coated with the dressing.
- Refrigerate the salad for 15 to 20 minutes to allow flavors to meld and develop.
- Just before serving, slice ripe avocado and either garnish individual portions or fold gently into the entire salad for a creamy, luxurious finish.
Notes
- Maximize corn’s sweetness by grilling or roasting before cooling and cutting kernels for deeper flavor complexity.
- Create a balanced vinaigrette by whisking lime juice and honey, ensuring smooth incorporation of tangy and sweet notes.
- Slice peaches and red onions thinly to distribute their vibrant flavors evenly throughout the salad.
- Adjust jalapeño quantity based on personal heat tolerance, allowing customizable spice levels.
- Refrigerating briefly helps ingredients marry together, intensifying the overall taste profile.
- Optional avocado addition provides creamy texture and healthy fat, elevating the salad’s nutritional value.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg