Sweet Corn Salad Peaches

This sweet corn salad celebrates summer's bounty by combining crisp corn with juicy peaches and creamy avocado. The perfect blend of sweet, tangy, and savory flavors makes it ideal for barbecues, potlucks, or as a refreshing side dish on hot days.

I first made this salad for a family gathering when my garden was overflowing with corn, and it's become our most requested summer dish. Even my nephew who claims to hate vegetables devours this colorful mix without complaint.

Ingredients

• Fresh corn ears: Provide the sweet foundation for this salad. Look for husks that are bright green and silks that are moist, not dry
• Ripe peaches: Add juicy sweetness. Choose fruits that yield slightly to gentle pressure but aren't mushy
• Red onion: Contributes sharp flavor and beautiful color contrast. Select firm onions with tight, shiny skin
• Cilantro: Brings fresh, citrusy notes. Look for bright green bunches without wilting
• Jalapeño: Adds a controlled heat that balances the sweetness. Choose firm peppers with smooth skin
• Avocados: Provide creamy richness. Select slightly firm fruits that yield to gentle pressure
• Lime juice: Acts as both flavor enhancer and natural preservative. Use fresh limes for best flavor
• Honey: Balances the acidity and enhances the natural sweetness of the corn and peaches
• Salt and black pepper: Bring all flavors into harmony

Step-by-Step Instructions

Prepare the Corn:

Cook corn cobs using your preferred method until tender but still crisp. I recommend grilling for 10-12 minutes for extra smokiness, but boiling for 4-5 minutes works beautifully too. Allow them to cool completely before handling. Stand each cob upright in a large bowl and carefully cut downward with a sharp knife to remove kernels. The bowl catches all kernels and prevents them from scattering across your counter.

Create the Vinaigrette:

In a small bowl, combine fresh lime juice and honey, whisking vigorously until honey fully dissolves into the lime juice. This creates an emulsion that will coat the ingredients evenly. Add freshly cracked black pepper to taste. The vinaigrette should taste bright with a perfect balance of tang and sweetness.

Combine Fresh Ingredients:

Add peach pieces, finely chopped red onion, chopped cilantro and jalapeño slices to the bowl with corn kernels. The combination of textures is important here. Pour the prepared vinaigrette over these ingredients and toss gently but thoroughly to ensure everything is evenly coated. Season with salt to taste, starting with 1/4 teaspoon and adjusting as needed.

Chill and Develop Flavors:

Cover the bowl with plastic wrap and refrigerate for 10-20 minutes. This brief chilling period allows flavors to meld together while maintaining the crisp texture of the vegetables. The salt will draw out some moisture from the vegetables, creating a more cohesive salad.

Finish and Serve:

Just before serving, gently fold in diced avocado. For individual servings, top each portion with avocado pieces rather than mixing into the entire salad. This prevents the avocado from breaking down if you have leftovers. Serve immediately while all components are at their freshest.

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My grandmother taught me to save corn cobs after removing the kernels to make a quick stock for summer soups. I love how this recipe honors her waste-nothing approach to cooking while creating something so vibrantly colorful that it becomes the centerpiece of any summer table.

Make-Ahead Tips

This salad can be partially prepared in advance to save time. Prepare all ingredients except avocado up to 24 hours ahead and store in the refrigerator. The lime juice will prevent the peaches from browning. Add the avocado just before serving to maintain its color and texture. If you need to prepare completely in advance, try brushing the avocado pieces with extra lime juice to slow browning.

Ingredient Substitutions

If peaches aren't available, nectarines or mangoes make excellent alternatives with similar sweet juiciness. For those who don't enjoy cilantro, fresh basil or mint provide different but equally delicious flavor profiles. The jalapeño can be replaced with a milder poblano pepper for less heat, or omitted entirely for a completely mild version. For a vegan option, substitute maple syrup or agave nectar for the honey.

Serving Suggestions

This versatile salad pairs beautifully with grilled proteins like chicken, fish, or shrimp. It also makes an excellent topping for tacos or can be served alongside quesadillas for a complete meal. For a heartier option, add black beans and serve over quinoa or rice for a satisfying plant-based bowl. I love serving it with blue corn tortilla chips for scooping when presenting it as an appetizer at gatherings.

Frequently Asked Questions

→ What kind of peaches should I use?

Choose ripe and juicy peaches for the best flavor. Yellow or white peaches both work well.

→ Can I prepare this salad ahead of time?

Yes, you can prepare the salad in advance. Add the avocado just before serving to keep it fresh.

→ How do I cook the corn for this salad?

Cook corn using your preferred method – boiling, grilling, or steaming – and let it cool before cutting off the kernels.

→ Is there a substitute for cilantro?

If you’re not a fan of cilantro, you can use parsley or basil for a different twist.

→ How spicy is the salad with jalapeño?

The spice level depends on how much jalapeño is added. Removing seeds and membranes reduces spiciness.