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Summer Peach Corn Salad


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  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

Ready in just 15 minutes, this refreshing summer peach corn salad boasts juicy fresh peaches, charred sweet corn, creamy avocado, and rich burrata, topped with a spicy jalapeño vinaigrette. Perfect salad for the summer season!


Scale

Ingredients

  • 1 jalapeño pepper, stem removed*
  • 1 clove garlic
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice (from about ½ lime)
  • 2 tablespoons fresh basil
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • 1 corn on the cob, shucked
  • 4 ounces Little Leaf Farms Baby Spring Mix (1 container)
  • 1 peach, sliced
  • ½ large avocado, sliced
  • 4 ounces burrata cheese

Instructions

  1. To make the jalapeño vinaigrette, add jalapeño, garlic, white wine vinegar, lime juice, basil, honey, and salt to a food processor and pulse until jalapeño is roughly chopped, about 60 seconds.
  2. With the food processor running, slowly pour in olive oil and pulse until jalapeño is minced and ingredients are combined, about another 60 seconds. Set dressing aside.
  3. Using a sharp knife, cut corn kernels off ear into a small bowl. Heat a cast iron pan over medium heat* and add corn kernels. Cook until charred, about 3-5 minutes, stirring occasionally.
  4. In a large bowl, combine Baby Spring Mix, charred corn, peach, and avocado.
  5. Toss with preferred amount of jalapeño vinaigrette to evenly coat salad.
  6. Divide burrata cheese evenly between salad servings.

Notes

  1. For the most heat/spice, leave the seeds and ribs of jalapeño pepper intact. For the least amount of heat, remove seeds and ribs. I personally enjoyed this with most of the ribs and seeds left on the pepper.
  2. If your cast iron is not well seasoned, you may need to add a small amount of olive oil to the pan (1/2 teaspoon) to char corn.
  3. For a vegan-friendly version, you can substitute a creamy plant-based cheese for the burrata or just leave it out and add more avocado.
  4. This salad would also be delicious (and even more filling) with grilled chicken (or tofu!) on top.
  • Category: Salad
  • Cuisine: Summer

Keywords: summer peach salad, summer peach corn salad, salad with jalapeño vinaigrette