Sweet Corn Salad Peaches (Print Version)
Crisp corn, juicy peaches, and avocado blended with lime and cilantro for a fresh, vibrant dish.
# Ingredients:
→ Produce
01 -
4 ears fresh corn
02 -
2 ripe peaches, sliced or diced
03 -
1 medium jalapeño, deseeded and finely diced
04 -
1/4 cup red onion, finely chopped
05 -
3 tablespoons fresh cilantro, chopped
06 -
1-2 large avocados, diced
→ Vinaigrette
07 -
3 tablespoons lime juice
08 -
3 teaspoons honey
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Cook the corn cobs by boiling, grilling, or steaming until tender, then allow them to cool completely. Once cooled, cut the kernels off the cobs and place them in a large mixing bowl.
02 -
In a small bowl, whisk together the lime juice and honey until the honey is fully dissolved. Season the vinaigrette with freshly ground black pepper to taste.
03 -
Add the diced peaches, red onion, cilantro, and jalapeño to the bowl with the corn. Pour the vinaigrette over the ingredients and gently toss until the salad is uniformly coated.
04 -
Add salt to taste and toss the salad again. Cover and refrigerate for 10 to 20 minutes to allow the flavors to meld.
05 -
Top each serving with diced avocado, or lightly fold in avocado to the entire salad just before serving. Serve immediately.
# Notes:
01 -
For optimal texture, add avocado just before serving to prevent browning and maintain vibrancy.