I made this Peach Avocado Corn Salad with Honey-Lime Dressing on a whim last weekend, and I haven’t stopped thinking about it since. I had a few peaches sitting on my counter, some leftover corn, and one very ripe avocado, so I decided to toss them together with a quick honey-lime dressing.
One bite in, and I knew I had to share it with you. It’s sweet, tangy, creamy and just a little spicy all at once, and it takes almost no effort to pull together.
Ingredients
- 4 ears of fresh corn – fresh corn gives the best crunch and natural sweetness; canned or frozen corn just doesn’t compare in texture
- 2 ripe peaches, sliced or diced – pick peaches that are ripe but still firm, since overly soft peaches turn mushy once mixed into the salad
- ¼ cup red onion, thinly sliced – red onion brings a mild, slightly sweet bite without overpowering the other flavors
- ¼ cup fresh cilantro, chopped – use both the leaves and tender stems for the most flavor
- 1 medium jalapeño, deseeded and thinly sliced – leave a few seeds in if you like extra heat
- 1 to 2 large avocados, diced – add avocado right before serving so it stays bright and doesn’t brown, and it pairs especially well with the Easy Chicken Avocado Melt Sandwich Recipe.
- 3 tablespoons fresh lime juice – freshly squeezed lime juice tastes noticeably brighter than bottled juice
- 3 teaspoons honey – balances the tang of the lime and rounds out the dressing
- Salt and black pepper, to taste – season the salad separately from the dressing for the best flavor balance
Note: These amounts are enough for about 6 servings, so feel free to scale the ingredients up or down depending on your crowd.
Variations
- Swap the honey for maple syrup or agave if you want a vegan-friendly version of the dressing
- Use canned or thawed frozen corn if fresh corn isn’t in season, just make sure to drain it well first
- Add crumbled feta or cotija cheese for a creamy, salty contrast to the sweet peaches
- Toss in black beans or grilled chicken to turn this side salad into a full meal, or pair it with the Nashville Hot Chicken Tenders Recipe
- Leave out the jalapeño completely, or add a pinch of red pepper flakes instead for mild heat
- Try mango or nectarines in place of peaches for a different but equally sweet twist
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 5 minutes
- Total Time: 20 minutes
Equipment You Need
- Large mixing bowl – for tossing all the salad ingredients together
- Small mixing bowl or jar – for whisking together the honey-lime dressing
- Sharp knife – for slicing the corn, peaches, onion and jalapeño
- Cutting board – gives you a stable surface for prepping ingredients
- Whisk or fork – to blend the honey and lime juice smoothly
- Pot – needed if you’re boiling your corn before cutting off the kernels
How to Make Peach Avocado Corn Salad?
Making this salad really only takes a handful of simple steps. Most of the work is just chopping fresh produce and whisking a quick dressing together. Once everything is prepped, the whole thing comes together in minutes.
Cook the Corn
Bring a large pot of water to a boil, then add your shucked corn cobs and cook for about two minutes. Let the corn cool completely before cutting the kernels off, since warm corn can wilt the other ingredients. If you prefer, raw corn works too and skips the cooking step entirely.
Prep the Produce
While the corn cools, slice your peaches, thinly slice the red onion and jalapeño, and chop the cilantro. Add all of these to a large mixing bowl along with the cooled corn kernels. Keep the pieces roughly the same size so every bite has a nice mix of flavors.
Whisk the Dressing
In a small bowl, whisk the lime juice and honey together until the honey fully dissolves into the juice. Add a few cracks of black pepper to the dressing at this point. This simple three-ingredient dressing is what ties the whole salad together.
Toss and Chill
Pour the dressing over the corn and peach mixture, then toss everything gently until it’s evenly coated. Season with salt to taste and give it one more toss. Cover the bowl and refrigerate it for 10 to 20 minutes so the flavors can meld.
Add Avocado and Serve
Right before serving, dice your avocado and either fold it gently into the salad or scatter it over the top of each bowl. Adding it at the last minute keeps it from turning brown or getting mushy. Serve the salad right away while everything is fresh and cold.
Additional Tips for Making This Recipe Better
- I always let my corn cool completely before cutting it, since warm kernels can make the peaches release too much juice
- I like to taste my peaches before buying them, because a peach that’s a little under-ripe holds its shape much better in the salad
- I’ve found that squeezing the lime juice fresh really does make a noticeable difference compared to bottled juice
- I sometimes double the dressing and keep extra on the side, since the salad soaks up a lot of it as it sits
- I always add the avocado last, right before serving, so it stays fresh and doesn’t brown in the bowl
How to Serve Peach Avocado Corn Salad?
I love serving this salad in a wide, shallow bowl so all the colorful ingredients are visible from the top. A few lime wedges and a small sprinkle of extra cilantro on top make it look even more inviting.
It pairs beautifully alongside grilled chicken, steak or fish, making it a natural fit for backyard cookouts. You can also serve it in individual small bowls or mason jars for a picnic or potluck, which makes portioning simple and mess-free.
Nutritional Information
Here’s a general idea of what one serving of this salad looks like nutritionally.
- Calories: approximately 150 per serving
- Protein: approximately 3 grams per serving
- Carbohydrates: approximately 22 grams per serving
- Fat: approximately 7 grams per serving
Make Ahead and Storage
Make Ahead: You can prep the corn, peaches, onion, cilantro and jalapeño a few hours ahead of time and store them separately in the fridge. Whisk the dressing ahead too, but wait to combine everything until closer to serving time.
Storage: Leftovers keep well in an airtight container in the refrigerator for one to two days. It’s best to remove any diced avocado before storing, since it tends to brown quickly once mixed into the salad.
Freezing: This salad isn’t a good candidate for freezing, since the fresh corn, peaches and avocado all lose their texture once thawed. It’s really best enjoyed fresh within a couple of days of making it.
Why You’ll Love This Recipe
There’s a lot to love about this simple summer salad, from how easy it is to put together to how many ways you can customize it.
- Quick and easy: With only about 20 minutes of total time, this salad comes together faster than most side dishes, making it perfect for busy days.
- Bursting with fresh flavor: Sweet corn, juicy peaches, creamy avocado and a bright honey-lime dressing create a flavor combination that feels like summer in every bite.
- Naturally versatile: You can easily swap ingredients, add protein, or adjust the spice level to fit whatever you’re in the mood for.
- Great for entertaining: Its bright colors and bold flavors make it a standout side dish for barbecues, potlucks and summer parties.
- Simple, wholesome ingredients: This salad relies on fresh produce and a light dressing, so it feels both indulgent and refreshing at the same time.
Peach Avocado Corn Salad with Honey-Lime Dressing
Ingredients
Method
- Bring a large pot of water to a boil, then add your shucked corn cobs and cook for about two minutes. Let the corn cool completely before cutting the kernels off, since warm corn can wilt the other ingredients. If you prefer, raw corn works too and skips the cooking step entirely.
- While the corn cools, slice your peaches, thinly slice the red onion and jalapeño, and chop the cilantro. Add all of these to a large mixing bowl along with the cooled corn kernels. Keep the pieces roughly the same size so every bite has a nice mix of flavors.
- In a small bowl, whisk the lime juice and honey together until the honey fully dissolves into the juice. Add a few cracks of black pepper to the dressing at this point. This simple three-ingredient dressing is what ties the whole salad together.
- Pour the dressing over the corn and peach mixture, then toss everything gently until it’s evenly coated. Season with salt to taste and give it one more toss. Cover the bowl and refrigerate it for 10 to 20 minutes so the flavors can meld.
- Right before serving, dice your avocado and either fold it gently into the salad or scatter it over the top of each bowl. Adding it at the last minute keeps it from turning brown or getting mushy. Serve the salad right away while everything is fresh and cold.
Notes
- I always let my corn cool completely before cutting it, since warm kernels can make the peaches release too much juice
- I like to taste my peaches before buying them, because a peach that’s a little under-ripe holds its shape much better in the salad
- I’ve found that squeezing the lime juice fresh really does make a noticeable difference compared to bottled juice
- I sometimes double the dressing and keep extra on the side, since the salad soaks up a lot of it as it sits
- I always add the avocado last, right before serving, so it stays fresh and doesn’t brown in the bowl
