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Summer Peach and Corn Salad
20 min prep time
25 min cook time
6servings
Recipe by
Ronaldo Linares
Source
Sabores de Cuba
Photo by
Kelly Campbell
How to Make Summer Peach and Corn Salad
Talk about a summer treat! This healthy salad is so good, especially in summer when you can grab fresh peaches and corn in season (and on sale!). When you brown the peaches and corn, they tend to take on completely different taste profiles. Be prepared for an explosion of flavors!
20 min prep time
25 min cook time
6servings
1 cup
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Step-By-Step Instructions:
- To a large bowl, add peaches, vanilla, nutmeg, cinnamon, and 1 teaspoon avocado oil, and toss gently.
- Preheat a medium nonstick pan over medium heat. Add peaches to the pan and lightly brown them on both sides. Transfer to a small baking sheet and place in the refrigerator.
- Place corn in a pot of cold water and bring to a boil until corn is cooked through, about 10–15 minutes. Remove from water and cut in half.
- Preheat a medium nonstick pan over medium heat and add 1 teaspoon avocado oil. Wait 10 seconds and then add corn. Lightly brown all sides of the corn. Transfer corn to a small baking sheet and place in the refrigerator.
- Once peaches and corn are cool, remove from the refrigerator. Cut the corn kernels off the ear; add to a bowl along with the peaches and add onions.
- To a separate bowl, add all dressing ingredients. Whisk together until it reaches a smooth consistency. Add dressing to corn, peaches, onions, and toss gently. Serve.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 180
-
Total Fat
6g
- Saturated Fat 1g
- Sodium 180mg
-
Total Carbohydrate
33g
- Dietary Fiber 5g
- Total Sugars 19g
- Protein 5g
- Potassium 580mg
- Phosphorous 125mg
Ingredients
ripe peaches (washed and cut into quarters)
5
vanilla extract
1/4 tsp
ground nutmeg
1/4 tsp
ground cinnamon
1/4 tsp
avocado oil (divided)
2 tsp
ears corn (husks removed, washed)
5
red onion (peeled and thinly sliced)
1 small
fat-free plain Greek yogurt
3 tbsp
kosher salt
1/2 tsp
black pepper
1 tsp
fennel seeds
1 tsp
ground cumin
1/4 tsp
ground coriander
1 tsp
avocado oil
1 tbsp
lime juice
2 tbsp
chopped cilantro
1 tbsp
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