Description
This sweet corn salad with peaches is a fresh summer side packed with juicy peaches, tender sweet corn, creamy avocado, red onion, cilantro, and jalapeño. A simple honey-lime dressing brings everything together with the perfect balance of sweet, tangy, and lightly spicy flavors.
Ingredients
Scale
- 4 ears fresh corn
- 2 ripe peaches, sliced or diced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 medium jalapeño, deseeded and thinly sliced
- 1–2 large avocados, diced
- 3 tablespoons fresh lime juice
- 3 teaspoons honey
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the corn: Cook the corn using your preferred method, such as boiling, steaming, or grilling. Let it cool completely. Cut the kernels from the cobs and transfer them to a large bowl.
- Make the dressing: Whisk the lime juice and honey together in a small bowl until the honey dissolves. Season with freshly cracked black pepper.
- Assemble the salad: Add the peaches, red onion, cilantro, and sliced jalapeño to the corn.
- Dress the salad: Pour the honey-lime dressing over the ingredients and gently toss until evenly coated. Season with salt to taste.
- Chill: Cover and refrigerate for 10–20 minutes to allow the flavors to come together.
- Add avocado: Just before serving, gently fold in the diced avocado or add it to individual servings.
- Serve: Enjoy chilled or slightly cool as a fresh summer side dish.
Notes
- For extra smoky flavor, grill the corn until lightly charred.
- Remove the jalapeño seeds and membrane for a milder salad, or leave some seeds for extra heat.
- Choose ripe but firm peaches so they hold their shape when tossed.
- Add avocado immediately before serving to reduce browning and prevent it from becoming mushy.
- The salad is best served fresh. Refrigerate leftovers in an airtight container and enjoy within 1–2 days.
- Fresh corn provides the best texture, but cooked and cooled frozen corn can work when fresh corn isn’t available.
- Prep Time: 15 minutes
- 10 minutes:
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling / Tossing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 105 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg