Loaded with summer favorites like sweet corn, juicy peaches, cilantro & avocado all tossed in a simple honey-lime vinaigrette! This corn salad with peaches is a MUST-MAKE for your next summer party!
There’s something about fresh corn during summer that makes my heart so happy. And corn salads have been my jam lately! This sweet corn salad is a slightly sweeter version of my summer corn and avocado salad and it’s definitely a new favorite now! It’s loaded with fresh summer produce, like peaches, avocado and corn (obviously😉) and tossed in an incredibly easy honey-lime vinaigrette! (Only 3 ingredients!) It’s quick, simple and such a great side dish for any summer bbq or party!
Ingredients You’ll Need
Corn: Fresh corn works the best! (It adds texture and sweetness that just can’t be replicated with canned or frozen corn.) I usually boil my corn cobs and let them cool completely before adding them to the salad.
Peaches: Use ripe or just slightly under ripe peaches for the best results. (If your peaches are too ripe they’ll become mushy after being mixed with the salad.)
Red onion: Red onion is perfect because it’s slightly sweet and doesn’t have a harsh “onion” taste. (Plus it looks so pretty tossed with the rest of your ingredients!)
Cilantro: Always use the leaves and stems!
Avocado: You’ll need 1-2 avocados for this recipe. You can either mix them in to your salad or add them on top right before serving.
Jalapeño: We like to thinly slice ours but you can finely dice it too!
Limes: Used as the base of your vinaigrette. You’ll need 3-4 limes depending on the size of your salad.
Honey: Just a few teaspoons is needed to sweeten your vinaigrette!
Spices: A few cracks of black pepper go into the vinaigrette and a pinch of salt seasons the rest of the salad!
How To Make Sweet Corn Salad With Peaches
1. Prepare the corn. Cook the corn cobs using your favorite method then allow them to cool completely. Once cool, cut the kernels off and add them to a large bowl.
2. Cut the rest of your ingredients. Dice or slice your peaches, slice the jalapeño and finely chop the onion and cilantro. Then add them to the bowl with your corn.
3. Make the vinaigrette. Whisk your lime juice and honey together until the honey dissolves. Then season it with cracked black pepper to taste.
4. Mix & chill. Pour the vinaigrette over your salad ingredients and toss until they’re fully coated. Then season the salad with salt to taste and toss it again. Cover and let the salad chill in the refrigerator for 10-20 minutes.
5. Serve! Right before serving, dice your avocado and either mix it into your salad or serve it over the top of each individual bowl. Serve immediately and enjoy!
For the vinaigrette: A good ratio to remember is for every 1 Tbsp of lime juice used – add 1 tsp of honey. Then add your cracked black pepper to taste.
How To Boil Corn For Your Corn Salad
My favorite method for cooking corn-on-the-cob for this salad! It’s quick, easy and gives you perfectly cooked corn every time!
- Shuck the corn and remove all the silk.
- Bring a large pot of water to a boil over high heat.
- Once boiling, add your corn cobs and boil for 1½ – 2 minutes.
- Transfer the corn to a tray and allow them to cool completely before cutting off the kernels.
OR make this salad a raw corn salad instead! Just cut your kernels off the cob without boiling them first! (It’s perfectly safe to eat & there’s no cooking required!)
Storing Tips
- This salad is best when eaten the day it’s made. (The peaches can become mushy if they sit in your leftover salad for too long.)
- If you do have leftovers, keep them stored in an air tight container in the refrigerator. Your salad should stay good for 1-2 days.
- Remove any diced avocado from the salad before storing. (It will turn brown if left in your salad.)
- We usually drain the vinaigrette from the salad before storing. (It helps to preserve the peaches a little more.)
- Make up another batch of vinaigrette to toss with the salad right before serving again.
FAQ’s
- Can I use frozen or canned corn instead? Yes. They won’t have the same texture as using fresh corn but they’ll be just as tasty! If using frozen corn, make sure to thaw it completely and drain and excess liquid before adding it to your salad.
Why you’ll love this corn and peach salad recipe!
- An easy summer salad! A few fresh seasonal ingredients + a simple vinaigrette are all that’s needed for this tasty dish!
- Light & refreshing side dish! Sweet corn, peaches, fresh avocado & lime… This salad has all the flavors if summer! It’s the perfect accompaniment to an bbq!
- Perfect for parties! Bright colors + incredible flavors + almost NO prep time required = the BEST summer salad for a crowd!
Need it gluten free? Great news, it already is!
Need it dairy free? Great news, it already is!
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Sweet Corn Salad with Peaches
Ingredients
- 4 ears of corn
- 2 peaches, sliced or diced
- ¼ cup red onion, finely chopped
- 3 Tbsp cilantro, chopped
- 1 medium jalapeño, deseeded & thinly sliced or diced
- 1-2 large avocados, diced
- 3 Tbsp lime juice
- 3 tsp honey
- Salt & black pepper, to taste
Instructions
- Prepare the corn. Cook your corn cobs using your favorite method and let them cool completely. Once cooled, cut the kernels off and add them to a large bowl.
- Make the vinaigrette. Whisk the lime juice and honey together until the honey dissolves. Then add your cracked black pepper to taste.
- Toss and chill. Add your peaches, red onion, cilantro and jalapeño to the bowl with your corn. Then gently toss in the vinaigrette until the salad is fully coated. Season the salad with salt to taste and toss it again.Cover and keep it chilled in the refrigerator for 10-20 minutes.
- Serve. Top each individual bowl with avocado and serve immediately. (Or mix the avocado into the entire salad right before serving.)
