Description
A vibrant and refreshing Corn and Peach Salad combining the sweetness of ripe peaches with crisp corn, a hint of spice from jalapeño, and a zesty honey-lime dressing. Perfect as a light side dish or a standalone summer treat.
Ingredients
Salad
- 5 ears corn on the cob (kernels removed)
- 4 peaches (ripe, diced)
- ¼ cup red onion (finely diced)
- ½ jalapeño (seeded and finely diced)
- ⅓ cup fresh cilantro (chopped)
Dressing
- 4 tablespoons honey
- 4 tablespoons fresh lime juice
- 1 teaspoon kosher salt (or more to taste)
Instructions
- Prepare the corn kernels: Cut the kernels from the 5 ears of corn and transfer them to a large serving bowl, ensuring to remove all kernels cleanly from the cobs.
- Add the fresh ingredients: To the bowl with corn, add the diced peaches, finely diced red onion, seeded and finely diced jalapeño, and chopped fresh cilantro, mixing gently to combine.
- Make the dressing: In a small bowl or jar, whisk together the honey, fresh lime juice, and kosher salt until the dressing is well blended and smooth.
- Toss the salad: Pour the honey-lime dressing over the salad ingredients and toss gently until everything is evenly coated with the flavorful dressing.
- Chill or serve: Serve the salad immediately or refrigerate for 30 minutes to allow the flavors to meld together. Before serving, toss the salad again to redistribute the dressing evenly.
Notes
- For extra heat, leave some jalapeño seeds in when dicing.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Adjust honey and lime juice amounts to taste for desired sweetness and acidity.
- Can be served as a side dish to grilled meats or as a light vegetarian entree.
