Sweet Corn Peach Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
4 ears of corn, cooked, kernels removed
02 -
2 peaches, sliced or diced
03 -
1/4 cup red onion, finely chopped
04 -
3 tablespoons fresh cilantro, chopped
05 -
1 medium jalapeño, deseeded and thinly sliced or diced
06 -
1 to 2 large avocados, diced
→ Honey Lime Vinaigrette
07 -
3 tablespoons fresh lime juice
08 -
3 teaspoons honey
09 -
Freshly cracked black pepper, to taste
10 -
Salt, to taste
# Instructions:
01 -
Cook corn cobs by boiling or grilling. Allow to cool completely, then cut kernels from the cob and place into a large mixing bowl.
02 -
In a small bowl, whisk lime juice and honey together until fully combined and honey is dissolved. Season with cracked black pepper according to taste.
03 -
Add sliced peaches, finely chopped red onion, cilantro, and jalapeño to the bowl with corn kernels. Gently toss with the vinaigrette until all components are evenly coated.
04 -
Season salad with salt to taste and toss again. Cover and refrigerate for 10–20 minutes to allow flavors to meld.
05 -
Before serving, gently fold in diced avocado or use as a topping for individual portions and serve immediately.
# Notes:
01 -
For optimal vinaigrette balance, use 1 teaspoon of honey per 1 tablespoon of lime juice.