This Sweet Corn Salad with Peaches is the ultimate summer celebration in a bowl! Crisp, juicy corn, peak-season peaches, creamy avocado and a zesty honey-lime vinaigrette all come together in a colorful, refreshing side that’s almost impossible to stop scooping. Each mouthful offers bright fresh flavors and the kind of crowd-pleasing crunch that makes this salad a staple at every warm-weather gathering.
Why You’ll Love This Recipe
- Vibrant, Fresh Flavor: Every bite combines sweet summer corn, juicy peaches, and a tangy-sweet honey-lime dressing for absolute sunshine on your fork.
- Super Simple to Make: No fancy equipment or culinary gymnastics—just a little chopping, a quick whisk, and you’re moments away from a showstopping salad.
- Naturally Healthy: Loaded with fiber, vitamins, and healthy fats, this Sweet Corn Salad with Peaches is as nourishing as it is delicious.
- Crowd-Pleasing Color: With all those pops of gold, green, and pink, this is *the* dish that turns heads at picnics and potlucks.
Ingredients You’ll Need
You only need a handful of super-fresh ingredients to make Sweet Corn Salad with Peaches, but each one plays a starring role in flavor, texture, and color. Every addition brings its own magic—be it sweetness, creaminess, or zing—so don’t skip a thing!
- Fresh sweet corn (4 ears): Use the freshest cobs you can find—sweet, crisp kernels set the stage for everything else! You can grill, steam, or boil the corn.
- Peaches (2): Choose ripe—but still firm—peaches so their juices mingle without turning mushy. Sliced or diced, they add irresistible sweetness.
- Red onion (¼ cup, finely chopped): A little goes a long way here, giving a punchy contrast to all that fruitiness.
- Cilantro (3 Tbsp, chopped): Fresh cilantro brings a bright, herbal lift that keeps things lively and fresh.
- Jalapeño (1 medium, deseeded, thinly sliced or diced): For a subtle kick and a bit of green crunch—feel free to add more (or less) to suit your heat preference!
- Avocado (1–2 large, diced): Creamy avocado brings richness and those beloved pops of green in every bite.
- Lime juice (3 Tbsp): Freshly squeezed lime is essential for a tangy, summery vinaigrette that ties it all together.
- Honey (3 tsp): Just a little for a mellow sweetness that perfectly balances the acidity of the lime.
- Salt & black pepper, to taste: Don’t forget to season—these basics amplify all the natural flavors!
Variations
This Sweet Corn Salad with Peaches is totally customizable, so let your creativity (and your crisper drawer) lead the way. It’s a breeze to adapt for different palates, dietary needs, or even to use what you have on hand.
- Cheese it up: Crumbled feta or soft goat cheese adds a salty, creamy finish that’s out-of-this-world with sweet fruit and zippy lime.
- No cilantro? Try fresh basil or mint! Both pair beautifully with peaches and corn if you’re not a cilantro fan.
- Make it vegan: Swap honey for agave—same silky sweetness, but 100% plant-based.
- Add crunch: Sprinkle toasted pepitas, chopped pistachios, or even some crispy tortilla strips right before serving.
- Turn up the heat: Use serrano or habanero peppers for a bolder, spicier kick if you love fire.
How to Make Sweet Corn Salad with Peaches
Step 1: Prep and Cook the Corn
Choose your favorite corn-cooking method—boil, steam, or grill (for a little irresistible smoky flavor). Let the cooked cobs cool off completely so they’re easy to handle. Carefully cut the kernels off and transfer them to a roomy mixing bowl. Fresh corn’s crunch and sweetness are the heart of this salad, so aim for plump, juicy kernels.
Step 2: Whisk the Honey-Lime Vinaigrette
In a small bowl, whisk together fresh lime juice and honey until the honey is fully dissolved. Add a generous grind of cracked black pepper for a touch of mellow heat. This easy dressing takes seconds and really lets the summer produce shine.
Step 3: Toss, Chill, and Add the Good Stuff
Add the peaches, red onion, cilantro, and jalapeño to the bowl with your sweet corn. Drizzle in the honey-lime vinaigrette and gently toss until everything is beautifully coated. Taste, then season with salt (and a little more pepper, if you like). Cover and let the salad chill in your fridge for 10–20 minutes—the short rest helps the flavors combine and makes everything super refreshing.
Step 4: Finish with Avocado and Serve
When you’re ready to serve, gently fold in the diced avocado (or scatter it on top for an extra-pretty presentation). Serve immediately and watch everyone fall in love with the way the creamy avocado ties everything together. Trust me—this is one of those salads people can’t stop talking about!
Pro Tips for Making Sweet Corn Salad with Peaches
- Juicy Corn, Not Soggy: After cooking, be sure to pat your corn kernels dry with a paper towel—excess moisture can water down your salad.
- Peach Perfection: Slightly underripe peaches hold their shape best and are easy to cube or slice without getting mushy.
- Add Avocado Last: Wait to dice and add avocado until just before serving to keep it gorgeously green and perfectly creamy.
- Chill for Flavor: Letting the salad rest in the fridge helps the honey-lime vinaigrette soak into every bite—don’t skip the chill time!
How to Serve Sweet Corn Salad with Peaches
Garnishes
For a burst of color and flavor, sprinkle extra chopped cilantro or fresh basil leaves on top just before serving. A crumble of feta or some microgreens adds a lovely finishing touch, while a few extra jalapeño rings hint at the salad’s subtle heat. Don’t forget a final squeeze of lime if you want the flavors to really pop!
Side Dishes
This Sweet Corn Salad with Peaches is a natural partner for all things grilled—think smoky chicken, salmon, shrimp skewers, or vegetable kabobs. It’s also right at home next to tacos, quesadillas, or even a pile of salty chips as a chunky salsa alternative.
Creative Ways to Present
Try serving the salad in lettuce cups for an eye-catching appetizer, or spoon it over toasted baguette slices for a vibrant summer bruschetta. For backyard parties, layer it in jars or glasses for portable picnic portions or make a big platter as the centerpiece of your barbecue spread.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Corn Salad with Peaches in an airtight container in the refrigerator. It will stay crisp and tasty for up to 2 days—just remember that the avocado may brown a bit after the first day, though the flavor will still be delightful.
Freezing
This salad is all about fresh, delicate textures and juicy fruit, so freezing isn’t recommended. The peaches, avocado, and corn can become watery and mealy after thawing, losing the dish’s signature appeal.
Reheating
No need to reheat—this salad is best enjoyed chilled or at room temperature. If you’ve taken it straight from the fridge, let it sit out for a few minutes so the flavors can come alive before serving again.
FAQs
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Can I use frozen or canned corn instead of fresh?
Absolutely! While fresh corn adds extra crunch and sweetness, you can use well-drained canned corn or thawed frozen corn in a pinch. Give it a quick sauté in a dry skillet for a little extra flavor before adding to the salad.
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How far in advance can I make Sweet Corn Salad with Peaches?
You can prep everything except the avocado 4–6 hours in advance and keep it chilled. Add the avocado just before serving for the freshest color and texture!
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What other fruits could I use if I don’t have peaches?
Nectarines, plums, or even mango work beautifully here—anything juicy and not too soft will play well with the sweet corn and zesty vinaigrette.
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Is this salad gluten-free?
Yes! Sweet Corn Salad with Peaches is naturally gluten-free, making it a fantastic option for guests with dietary restrictions. Just check any add-ins (like cheese or chips) to be sure.
Final Thoughts
I couldn’t be more excited for you to try this Sweet Corn Salad with Peaches—it’s the perfect excuse to savor summer’s best flavors in one super-satisfying, totally shareable dish. If you love colorful, fresh, and feel-good food, this salad is destined to become a repeat favorite on your table.
Print
Sweet Corn Salad with Peaches Recipe
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: No-Cook
- Method: No-Cook
Description
A refreshing and colorful summer salad combining sweet corn, juicy peaches, creamy avocado, and a zesty lime-honey vinaigrette.
Ingredients
Corn:
- 4 ears of corn
Peaches:
- 2 peaches, sliced or diced
Vinaigrette:
- 3 Tbsp lime juice
- 3 tsp honey
- Salt & black pepper, to taste
Additional Ingredients:
- 1/4 cup red onion, finely chopped
- 3 Tbsp cilantro, chopped
- 1 medium jalapeño, deseeded & thinly sliced or diced
- 1–2 large avocados, diced
Instructions
- Prepare the corn: Cook the corn cobs using your preferred method, let them cool, then cut the kernels off into a large bowl.
- Make the vinaigrette: Whisk lime juice and honey until honey dissolves, then add black pepper to taste.
- Toss and chill: Combine peaches, red onion, cilantro, and jalapeño with corn. Gently mix in the vinaigrette, season with salt, and chill in the refrigerator for 10-20 minutes.
- Serve: Top individual servings with avocado just before serving, or mix avocado into the entire salad.
