Ingredients
Salad Ingredients
- 5 ears corn on the cob (kernels removed)
- 4 ripe peaches (diced)
- ¼ cup red onion (finely diced)
- ½ jalapeño (seeded and finely diced)
- ⅓ cup fresh cilantro (chopped)
Dressing Ingredients
- 4 tablespoons honey
- 4 tablespoons fresh lime juice
- 1 teaspoon kosher salt (or more to taste)
Instructions
- Prepare Corn: Cut the kernels from 5 ears of corn and transfer them to a large serving bowl.
- Add Produce: Add 4 diced ripe peaches, ¼ cup finely diced red onion, ½ seeded and finely diced jalapeño, and ⅓ cup chopped fresh cilantro to the bowl with the corn.
- Make Dressing: In a small bowl or jar, whisk together 4 tablespoons honey, 4 tablespoons fresh lime juice, and 1 teaspoon kosher salt until well combined to create the dressing.
- Toss Salad: Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
- Serve or Chill: Serve immediately for a fresh crunch or refrigerate for 30 minutes to allow the flavors to meld. Toss again just before serving.
Notes
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- For a spicier kick, keep the jalapeño seeds or add more jalapeño.
- Use fresh, ripe peaches for the best sweetness and flavor.
- Adjust salt and honey to taste depending on your preference.
- Great as a side for grilled meats or as a light vegetarian dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
