Get ready for a blast of Summer flavors with this Sweet and Spicy Peach and Corn Salad. Fresh Summer produce is tossed in a hot honey peach vinaigrette for the most amazing flavors. It's healthy, refreshing, and so easy to make in under 30 minutes!
I love being creative in the kitchen and this was a huge hit in our house! I couldn't stop eating it. It's like Summer in a bowl and we're eating the rainbow. It's also the kind of salad you can eat with a spoon, which gets bonus points.
For more colorful Summer salads, check out this Pearl Couscous Salad, Crispy Rice Salad, Melon Salad and Peach Burrata Salad.
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Why You'll Love This Recipe:
- Healthy with Big Flavors. Think nutrient packed with no guilt!
- Seasonal Eating. In the Summer, I love eating fruits and veggies that are in season. Peaches and corn on the cob are always stocked up in my house.
- Wait Until YOU Taste This Dressing. It's sweet from the peach preserves with a kick of heat from the hot honey.
- Unique. It's creative and over the top delicious.
For more corn on the cob recipes, try these Street Corn Chicken Bowls, Street Corn Pasta Salad, and Creamed Corn with Jalapeño.
Ingredients:
Corn on the Cob: A must for this recipe. It's tender and sweet from the cob. I don't recommend canned or frozen.
Hot Honey: Adds the perfect amount of heat to the dressing. Use Mike's or any other brand.
Avocado: Make sure they are soft to the touch, but not mushy. It's best to cut them right before serving because they brown quickly.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Peach jam or Peach jelly can be swapped out for the peach preserves.
- Any color of bell pepper works fantastic for this recipe.
- For less heat, you can use regular honey, or leave out the jalapeño.
- Want more protein? Add in drained garbanzo beans or add in this Chicken Breast on the Blackstone.
Love Peaches? Try this Peach Cake with Cake Mix, Skillet Peach Cobbler, and Peach Mango Pies.
How to Make Peach and Corn Salad:
Step 1: Make the Peach Vinaigrette. Use a blender, food processor or immersion blender cup and pour in ¼ cup olive oil, white wine vinegar, peach preserves, dijon mustard, hot honey and ½ teaspoon salt. Pulse to combine until smooth and creamy. Place in the fridge to cool.
Step 2: Cut the kernels off the corn on the cob and discard the cobs.
Step 3: In a skillet over medium heat on the stovetop, add in 1 tablespoon olive oil. Toss in the corn, ½ teaspoon salt, and cook until tender and roasted, about 8-10 minutes, stirring often. *Reduce the heat to medium low if it starts popping out of the pan. Allow to cool for 10 minutes.
Step 4: Into a serving bowl, add in corn, avocado, cucumber, avocado, peaches, bell pepper, jalapeño, and basil.
Step 5: Pour the peach vinaigrette over the salad and toss to combine. Serve and enjoy!
Expert Tips:
- This salad is best fresh. It gets watery from the cucumbers and the avocados will start to brown after a few hours.
- Try and get as much of the corn silk off as possible before cutting the corn off the cob.
More Summer Recipes to Try:
If you tried this Peach and Corn Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Sweet and Spicy Peach Corn Salad
- Total Time: 30 minutes
- Yield: About 5 cups 1x
- Diet: Vegetarian
Description
Get ready for a blast of Summer flavors with this Sweet and Spicy Peach and Corn Salad. Fresh Summer produce is tossed in a hot honey peach vinaigrette for the most amazing flavors. It's healthy, refreshing, and so easy to make in under 30 minutes!
Ingredients
Peach Dressing:
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- ¼ cup peach preserves
- 1 tablespoon Dijon Mustard
- 2 teaspoons hot honey
- ½ teaspoon salt
Peach and Corn Salad:
- 4 ears of corn on the cob, shucked and silk removed
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 ripe avocados, skin and pit removed and diced into small squares
- 1 cucumber, diced (regular or English)
- 3 ripe peaches, stem and pit removed and diced (*I keep the skin on)
- 1 red bell pepper, seeds and stem removed and diced
- 1 tablespoon fresh basil, cut into a chiffonade (thin strips)
- 1 fresh jalapeño, seeds and stem removed, and minced
Instructions
- Make the Peach Vinaigrette. Use a blender, food processor or immersion blender cup and pour in ¼ cup olive oil, white wine vinegar, peach preserves, dijon mustard, hot honey and ½ teaspoon salt. Pulse to combine until smooth and creamy. Place in the fridge to cool.
- Cut the kernels off the corn on the cob and discard the cobs.
- In a skillet over medium heat on the stovetop, add in 1 tablespoon olive oil. Toss in the corn, ½ teaspoon salt, and cook until tender and roasted, about 8-10 minutes, stirring often. *Reduce the heat to medium low if it starts popping out of the pan. Allow to cool for 10 minutes.
- Into a serving bowl, add in corn, avocado, cucumber, avocado, peaches, bell pepper, jalapeño, and basil.
- Pour the peach vinaigrette over the salad and toss to combine. Serve and enjoy!
Notes
- This salad is best fresh. It gets watery from the cucumbers and the avocados will start to brown.
- Try and get as much of the corn silk off as possible before cutting the corn off the cob.
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: stovetop
- Cuisine: American
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