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Nothing says summer like this colorful salad packed with sweet peaches and corn. It's all about fresh, bright flavors with creamy avocado, zippy lime, and just a hint of honey sweetness. You’ll only spend about twenty minutes pulling it together and you don’t even have to turn on the stove. When you show up to a picnic with this one, don’t be surprised when it’s gone fast.
First time I shared this at a July cookout, everyone finished it before the burgers made it over. It’s now the dish my whole crew insists on at any backyard bash.
Tasty Ingredients
- Honey: Adds a gentle sweet kick to the dressing. Raw honey gives the best flavor if you’ve got it handy.
- Fresh corn on the cob: Crunchy and sweet, this is what really makes the salad pop. Pick the freshest ears you can find in summer.
- Cilantro: Brings a pop of green and a fresh herby vibe. Grab bunches that look lively, not droopy.
- Salt and black pepper: Brings out all the other flavors in the bowl. Try kosher or flaky salt for a lift.
- Avocado: Rich and buttery, it’s at its best when just soft enough to press. Too soft and it’ll go mushy fast.
- Red onion: Gives every bite a little tang and crunch. Bright skin and firm touch are a good sign it’s fresh.
- Lime juice: Gives the salad its punchy brightness. Fresh-squeezed works best so it tastes zesty.
- Jalapeño: Adds some mild heat. The firmer and shinier the pepper, the better.
- Peaches: Juicy and sweet, but go for ones that aren’t too soft so the pieces stay together in the salad.
Simple Step Guide
- Chill it:
- Pop the bowl in the fridge for about ten to twenty minutes. Letting it rest makes the flavors blend together and keeps everything super crisp.
- Mix it all:
- Add cilantro, jalapeño, peaches, and onion right on top of the corn in the bowl. Pour in the dressing you just mixed and toss everything gently so it coats without smashing the fruit. Taste and add a little salt if you need. Gently toss again.
- Add Avocado to Finish:
- Dice up the avocado and gently fold it in right before serving, or drop slices across each serving bowl if you want it to look extra nice. Serve straight away for the best texture.
- Prep the Corn:
- Boil or steam the corn using whichever way’s easiest for you. When it’s cool, carefully slice the kernels off and toss them into a big mixing bowl, being careful not to burn your hands.
- Whip Up the Dressing:
- Whisk lime juice with honey in a little bowl until the honey melts in. Toss in black pepper for just the right hit. You want this to end up shiny and easy to pour.
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The honey-lime dressing is what makes this dish a favorite of mine. My kids love helping me shake it up and pour it over everything. There's always a little left in the jar, which is awesome on grilled veggies later.
Keeping it Fresh
Stash leftovers in a closed container in the fridge for up to two days. Add the avocado just before serving or it might brown. If you need to get ahead, chop up the avocado and toss with a splash of lime juice to help keep it bright and fresh.
Swaps and Switch Ups
No yellow peaches? White peaches or nectarines work great! Swap cilantro for mint or basil for a whole new touch. If you want it less spicy, use half a bell pepper instead of jalapeño.
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How to Serve
This is awesome next to grilled shrimp or chicken when you’re after something lighter. Toss it into a taco or over rice for a simple meal. Crumbled goat cheese or feta adds an extra burst of tang if you like things cheesy.
Tradition and Culture
Salads full of corn like this show up all summer from the U.S. South to South America. Corn and stone fruits have deep roots in American farming traditions. Plus, sweet-tangy honey lime dressings are a southern home kitchen staple for making fruits and veggies shine.
Frequently Asked Questions
- → Can I use frozen or canned corn?
Fresh tastes best, but frozen or canned totally work! Just make sure to drain and pat them dry first.
- → How do I keep the avocado from browning?
Wait to toss in your avocado right before eating. A little lime juice helps stop it from turning brown too quickly.
- → What can I substitute for cilantro?
No cilantro? Swap for parsley or basil—either one brings a nice pop alongside those peachy and tangy notes.
- → Is this dish served cold or at room temperature?
Chill it in the fridge before serving and you'll get awesome crunch and mingled flavors.
- → How spicy is the jalapeño?
Ditching the seeds leaves you with just a hint of heat. For less kick, use a smaller piece or leave it out entirely. Totally up to you!
- → Can I make this in advance?
Yep, just mix everything except the avocado ahead. Toss the avocado in at the end for best results.