Loaded with summer favorites like sweet corn, juicy peaches, cilantro and avocado, all tossed in a simple honey-lime vinaigrette. This corn salad with peaches is a must-make for your next summer party.
Fresh summer corn is one of those seasonal joys, and corn salads have quickly become a favorite. This sweet corn salad with peaches is a slightly sweeter spin on a classic corn-and-avocado salad and it’s now a go-to for warm-weather gatherings. It’s packed with bright, fresh produce—peaches, avocado and corn—and finished with a simple honey-lime vinaigrette made from just a few ingredients. Quick to assemble and full of summer flavor, it’s an ideal side for barbecues, potlucks, or any casual meal.
Ingredients You’ll Need
Corn: Fresh corn is best for this salad. It adds a sweet crunch that canned or frozen corn can’t quite match. Boil the cobs briefly or cut the kernels raw for a crisp bite.
Peaches: Use ripe or slightly under-ripe peaches so they hold their shape when mixed. Overripe peaches can turn mushy in the salad.
Red onion: Red onion offers a mild, slightly sweet flavor and a lovely color contrast in the salad.
Cilantro: Use both the leaves and tender stems for herbaceous brightness.
Avocado: One to two avocados, diced. Add them to the salad just before serving or place on top of individual bowls.
Jalapeño: Thinly sliced or finely diced, depending on how much heat you want.
Limes: Fresh lime juice forms the base of the vinaigrette. You’ll typically need 3–4 tablespoons of lime juice for a batch serving six.
Honey: A few teaspoons sweeten the vinaigrette and balance the tart lime.
Spices: Freshly cracked black pepper and a pinch of salt to season the salad.
How To Make Sweet Corn Salad With Peaches
1. Prepare the corn. Cook corn cobs by boiling, grilling, or steaming, then let them cool. Once cool, cut the kernels from the cob and place them in a large bowl.
2. Cut the rest of the ingredients. Dice or slice the peaches, thinly slice the jalapeño, and finely chop the red onion and cilantro. Add everything to the bowl with the corn.
3. Make the vinaigrette. Whisk together fresh lime juice and honey until the honey is dissolved. Season with cracked black pepper to taste.
4. Mix and chill. Pour the vinaigrette over the salad and toss gently until everything is coated. Season with salt to taste, toss again, cover and chill for 10–20 minutes to let the flavors meld.
5. Serve. Just before serving, dice the avocado and either fold it into the salad or place it on top of each serving. Serve immediately and enjoy.
Vinaigrette tip: A handy ratio is 1 tablespoon lime juice to 1 teaspoon honey. Adjust pepper and salt to taste.
How To Boil Corn For Your Corn Salad
Boiling is quick and reliable for perfectly cooked corn:
- Shuck the corn and remove all silk.
- Bring a large pot of water to a rolling boil.
- Add the corn and boil 1½–2 minutes.
- Transfer the cobs to a tray and let them cool completely before cutting off the kernels.
Or make it a raw corn salad by cutting the kernels off the cob without cooking. Raw kernels are sweet and crisp and perfectly safe to eat.
Storing Tips
- This salad is best eaten the day it’s made. Peaches may soften over time.
- If you have leftovers, store them in an airtight container in the refrigerator for 1–2 days.
- Remove diced avocado before storing; it will brown if left in the salad.
- Drain excess vinaigrette before storing to help preserve the peaches.
- Make a fresh batch of vinaigrette to toss with leftovers just before serving again.
FAQ’s
- Can I use frozen or canned corn instead? Yes. The texture differs from fresh corn, but the salad will still be tasty. If using frozen corn, thaw and drain completely before adding.
Why you’ll love this corn and peach salad recipe
- Simple summer salad: A few seasonal ingredients and an easy vinaigrette deliver big flavor with minimal effort.
- Light and refreshing: Sweet corn, juicy peaches, creamy avocado and bright lime make a perfect summer side.
- Great for gatherings: Colorful, flavorful, and quick to assemble—ideal for feeding a crowd.
Gluten-free? Yes, this recipe is naturally gluten-free.
Dairy-free? Yes, this recipe is naturally dairy-free.
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Sweet Corn Salad with Peaches
Ingredients
- 4 ears of corn
- 2 peaches, sliced or diced
- ¼ cup red onion, finely chopped
- 3 Tbsp cilantro, chopped
- 1 medium jalapeño, deseeded & thinly sliced or diced
- 1-2 large avocados, diced
- 3 Tbsp lime juice
- 3 tsp honey
- Salt & black pepper, to taste
Instructions
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Prepare the corn. Cook corn cobs using your preferred method and let them cool completely. Cut the kernels off and put them in a large bowl.
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Make the vinaigrette. Whisk the lime juice and honey until the honey dissolves, then season with cracked black pepper.
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Toss and chill. Add peaches, red onion, cilantro and jalapeño to the bowl with the corn. Gently toss with the vinaigrette until evenly coated, season with salt to taste, then cover and chill for 10–20 minutes.
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Serve. Top each serving with diced avocado and serve immediately, or fold avocado into the entire salad just before serving.
Notes
More salad recipes you might like:
- Summer Corn Salad with Avocado
- Mexican Street Corn Potato Salad
- Black Bean, Mango & Avocado Salad
- Mexican Street Corn Kale Salad