Peach Avocado Corn Salad with Citrus & Herb Vinaigrette
Sweet corn, juicy peaches, and avocado come together with a bright honey-lime vinaigrette, finished with New Canaan Farms Zesty Citrus & Herb Blend worked into two places: the warm corn straight off the cob, and the vinaigrette itself. It's easy to make ahead and just as easy to bring along, the kind of salad that disappears fast at a summer table.
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
- 4 ears corn
- 2 peaches, sliced or diced
- ¼ cup red onion, thinly sliced
- ¼ cup cilantro, chopped
- 1 medium jalapeño, deseeded and thinly sliced (or leave some seeds in for extra heat)
- 1–2 large avocados, diced
- 3 tablespoons lime juice
- 3 teaspoons honey
- 2 teaspoons New Canaan Farms Zesty Citrus & Herb Blend, divided
- Salt and freshly ground black pepper, to taste
Serve With: Grilled chicken or fish, tortilla chips, or on its own as a light lunch.
Directions
- Cook the corn using your preferred method and let it cool slightly. Once cool enough to handle, cut the kernels from the cob and add them to a large bowl. Toss with 1 teaspoon of the Zesty Citrus & Herb Blend while the corn is still warm, so the seasoning has a chance to bloom.
- Whisk the lime juice and honey together until the honey dissolves, then whisk in the remaining teaspoon of the blend. Add cracked black pepper to taste.
- Add the peaches, red onion, cilantro, and jalapeño to the bowl with the corn. Gently toss in the vinaigrette until everything is coated, then season with salt and toss again. Cover and refrigerate for 10 to 20 minutes.
- Top each bowl with avocado just before serving, or fold it into the whole salad if you're serving family-style.
