Charred Corn and Peach Salad
Total time: 20 mins, Servings: 4-6
INGREDIENTS
- 4 ears of corn, husked
- 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 fresh lime juice
- 3 tsp honey
- Salt & black pepper, to taste
INSTRUCTIONS
- Char the corn: Char the corn on the grill or stovetop for a smoky flavor. Grill method: Preheat grill to medium-high. Place corn directly on the grates and rotate every few minutes until lightly charred on all sides, about 8–10 minutes. Stovetop method: Heat a dry cast iron skillet or grill pan over medium-high heat. Add corn and rotate occasionally until charred in spots, about 10 minutes. Once cool enough to handle, cut the kernels off the cob and add to a large bowl.
- Make the vinaigrette: In a small bowl, whisk together lime juice and honey until the honey dissolves. Add freshly cracked black pepper to taste.
- Toss the salad:
To the bowl with the charred corn, add peaches, red onion, cilantro, and jalapeño. Pour the vinaigrette over and gently toss to coat. Season with salt and toss again. - Chill: Cover and refrigerate for 10–20 minutes to let the flavors meld.
- Serve: Top each bowl with diced avocado just before serving (or fold it into the salad right before serving if eating all at once).
BENEFITS
Peaches are a juicy, fiber-rich summer fruit packed with antioxidants like vitamin C and polyphenols that support immune health and reduce inflammation. They’re also a good source of vitamin A for healthy skin and vision, and their natural sweetness makes them a great alternative to added sugars in recipes. Plus, the fiber in peaches helps support digestion and stable blood sugar.