Sweet Corn Salad with Peaches
This fresh Sweet Corn Salad with Peaches is the perfect taste of summer, combining juicy Wisconsin sweet corn, ripe peaches, crisp cucumbers, creamy avocado, and a tangy honey-lime dressing. It’s a colorful side dish that’s ideal for cookouts, picnics, or a light lunch on a warm day.
Prep Time: 20 minutes
Cook Time: 5 minutes (for corn)
Servings: 6
IngredientsFor the salad4 ears fresh sweet corn, husked2 ripe peaches, diced1 English cucumber, diced1 pint cherry tomatoes, halved1 avocado, diced¼ cup finely diced red onion¼ cup chopped fresh basil2 tablespoons chopped fresh cilantro (optional)¼ cup crumbled feta cheeseFor the dressing3 tablespoons olive oil2 tablespoons fresh lime juice1 tablespoon honey1 teaspoon Dijon mustard½ teaspoon kosher salt¼ teaspoon freshly ground black pepperDirectionsBring a large pot of water to a boil. Cook the corn for 4-5 minutes, then transfer it to an ice bath to cool. Cut the kernels from the cobs.In a large serving bowl, combine the corn, peaches, cucumber, cherry tomatoes, avocado, red onion, basil, cilantro (if using), and feta.In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until well combined.Pour the dressing over the salad and gently toss until everything is evenly coated.Chill for 15-30 minutes before serving, or enjoy immediately.TipsFor extra flavor, grill the corn before removing the kernels.Add grilled chicken or shrimp to turn this into a complete meal.Sprinkle toasted pecans or pistachios on top for added crunch.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. If making ahead, add the avocado just before serving to keep it fresh.
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