Fresh Peach Corn Honey Lime (Print Version)
Juicy peaches and sweet corn tossed with crisp vegetables in zesty honey-lime dressing. Ready in 20 minutes.
# What You'll Need:
→ Salad Base
01 - 2 cups fresh peaches, diced (about 3 medium peaches)
02 - 2 cups cooked corn kernels (fresh or frozen)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1 small cucumber, diced
06 - 1/4 cup fresh cilantro, chopped
07 - 1 avocado, diced (optional)
→ Honey Lime Dressing
08 - 3 tablespoons fresh lime juice (about 2 limes)
09 - 2 tablespoons honey
10 - 3 tablespoons extra virgin olive oil
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - If using fresh corn on the cob, boil or grill the cobs for 2–3 minutes until tender. Cool slightly, then slice off the kernels into a bowl.
02 - In a large bowl, combine the diced peaches, corn kernels, cherry tomatoes, red onion, cucumber, cilantro, and avocado if using.
03 - In a small bowl or jar, whisk together the lime juice, honey, olive oil, salt, and black pepper until well emulsified and smooth.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately, or refrigerate for up to 1 hour to let flavors meld.
# Expert Advice:
01 -
- The honey lime dressing pulls everything together with a sweet tang that tastes like bottled sunshine.
- It comes together in under twenty minutes with zero cooking if you use leftover or frozen corn.
02 -
- Wait to dice the avocado until the very last second because it browns fast once exposed to air.
- Refrigerating longer than an hour makes the peaches weep and the salad turns soupy.
03 -
- Grill the corn instead of boiling it for a smoky char that makes the salad taste like it came from a restaurant.
- Warm the honey for ten seconds in the microwave so it blends into the dressing without clumping.