Sweet Corn and Peach Salad with Honey Lime Vinaigrette
This refreshing salad is a burst of summer flavors, perfect as a side dish for barbecues or potlucks.
Ingredients:
- For the Salad:
- 3 ears fresh corn, kernels removed (or 2 cups frozen corn, thawed)
- 2 ripe peaches, pitted and diced
- 1 red bell pepper, diced (optional)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Crumbled feta cheese or goat cheese (optional)
- For the Honey Lime Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Cooking Guide:
- Prepare the Corn: If using fresh corn, cook the cobs in your preferred method (boiling, grilling, or steaming) until tender. Let cool completely, then cut the kernels off the cob.
- Assemble the Salad: In a large bowl, combine the corn, peaches, bell pepper (if using), red onion, and cilantro.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, lime juice, honey, and Dijon mustard. Season with salt and pepper to taste.
- Dress the Salad: Pour the vinaigrette over the salad and toss gently to coat all ingredients.
- Serve: Serve immediately or chill for at least 30 minutes for the flavors to meld. Garnish with crumbled feta or goat cheese before serving (optional).
Tips:
- Fresh is Best: For the best flavor, use fresh corn and ripe peaches. If peaches are not in season, you can substitute with other stone fruits like nectarines or plums.
- Spice it Up: Add a kick of spice by including a jalapeno pepper, seeded and finely chopped, to the salad.
- Herb Variations: Fresh basil or mint can be used instead of cilantro, depending on your preference.
- Make it a Meal: Add cooked chicken or shrimp to the salad for a more substantial main course.
- Leftovers: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture of the corn and peaches may soften slightly.
Enjoy this delicious and refreshing summer salad!