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This Sweet Corn Salad with Peaches brings out the very best flavors of summer into one bowl. Sweet corn and juicy peaches become a refreshing combination that’s both unexpected and incredibly satisfying. The salad is brightened with a zesty lime honey vinaigrette and gets even more lively with jalapeño and red onion, finished with creamy avocado. It is my ultimate go to when I crave something quick vibrant and perfect for potlucks or evenings out on the patio.
I started making this salad after trying a similar version at a picnic and now every cookout I attend someone requests it by name. The blend of sweet and savory along with that buttery avocado never fails to draw a crowd or make me wish I doubled the batch.
Ingredients
- Fresh ears of corn: pick husks with bright green color and plump kernels for sweetness and crunch
- Ripe peaches: fragrant and slightly soft to the touch for juicy sweetness
- Red onion: adds a punchy bite and beautiful color try to use smaller sweeter onions if you can find them
- Cilantro: fresh and green for a floral herbal lift rinse and chop just before adding
- Jalapeño: deseeded to control heat look for firm glossy peppers with no soft spots
- Avocados: perfectly ripe for a creamy bite choose avocados that yield to gentle pressure near the stem
- Lime juice: fresh squeezed for zesty tang avoid bottled as it can taste flat
- Honey: brings gentle sweetness that balances the acidity pick a floral honey if possible
- Salt and black pepper: for seasoning freshly cracked black pepper offers deeper flavor
Instructions
- Prepare the Corn:
- Let’s start by cooking the corn using your favorite method. You can grill boil or steam the cobs. Once cooked let the corn cool fully for the best texture then hold each ear on its end and cut long slices downward to collect all the kernels into a bowl. Make sure to scrape the cob to get those last sweet bits.
- Whisk the Vinaigrette:
- In a small bowl whisk together fresh lime juice and honey until the honey is fully dissolved. This dissolving process creates a seamless vinaigrette that will coat every bite. Season with a good sprinkle of cracked black pepper for depth.
- Combine and Toss:
- Add your sliced peaches finely chopped red onion chopped cilantro and sliced or diced jalapeño to the bowl with cooled corn. Use a large spoon to gently toss everything with the vinaigrette making sure every kernel and piece is glistening. Taste the salad and sprinkle with salt as needed then toss again to ensure the flavor is balanced and bright.
- Chill the Salad:
- Cover your bowl loosely with plastic wrap or a lid and place in the fridge for ten to twenty minutes. Chilling lets the flavors meld together and makes the salad even more refreshing.
- Add Avocado and Serve:
- Just before serving dice your ripe avocado and gently fold it through the salad or add it as a topping on each plate. Serve immediately so the avocado stays bright green and creamy.
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My daughter once told me this was the only way she wanted to eat peaches after we brought home a basket from the orchard. Now we make it together and it feels like summer in every bite.
Storage tips
Store any leftovers in an airtight container in the fridge for up to two days. If you plan to make ahead for a party add the avocado just before serving. If the salad releases extra juices give it a gentle stir before serving again.
Ingredient substitutions
Try nectarines or plums if peaches are not at peak ripeness. Swap in parsley for cilantro if you are not a fan of its flavor. You can use green bell pepper instead of jalapeño if you want to skip the heat.
Serving suggestions
This salad is the perfect match for grilled chicken or salmon. Serve it alongside tacos or pile it on greens for a light lunch. It also makes a great topping for tostadas or grain bowls.
Cultural and historical context
Corn salads like this are a staple in summer kitchens across parts of the US and Latin America because of the abundance of fresh sweet corn and fruit. Lime honey and cilantro echo flavors found in Mexican cuisine. This dish honors a tradition of using the best seasonal produce to create something simple and full of life.
Seasonal Adaptations
Add diced cucumber for extra crunch. Toss in crumbled feta for tangy richness. Use local honey for an added layer of flavor.
Success Stories
Friends have told me this salad is their go to for summer cookouts because it always disappears first and even the picky eaters love it. One neighbor started growing fresh cilantro in her garden just for this dish and now she makes it weekly all season long.
Freezer Meal Conversion
This salad is best fresh but you can prep the vinaigrette and cooked corn in advance then freeze them separately. Thaw overnight and toss with peaches onion herbs and avocado at the last minute for a nearly instant salad.
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This corn peach salad is sunshine in a bowl and a guaranteed hit at any summer table. Enjoy every bite while the sweet corn season lasts!
Frequently Asked Questions
- → Can I use frozen corn instead of fresh?
Yes, thawed frozen corn works well, though fresh corn offers the best crunch and sweetness.
- → How far in advance can I prepare this dish?
Most prep can be done ahead; add avocado and toss just before serving to keep freshness.
- → Should I peel the peaches for this salad?
Peeling is optional; leave the skins on for extra color and texture, or peel for a softer bite.
- → How can I adjust the spice level?
For milder flavor, reduce or omit the jalapeño. For extra heat, leave in some seeds or add more slices.
- → What proteins pair well with this salad?
Grilled chicken, shrimp, or sliced steak compliment the sweet and zesty flavors beautifully.