Peach & Corn Salad with Honey-Lime Dressing

Serves 4 · 25 min prep · 5 min cook

Estimate for one serving

• 340 cal
• 8g protein
• 36g carbs
• 20g fat
• 7g fiber

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Ingredients

• 4 fresh corn ears
• 3 large ripe peaches
• 1 pint cherry tomatoes
• 1 large avocado
• 1 medium red bell pepper
• 1 small jalapeño
• ¼ medium red onion
• ½ cup fresh cilantro leaves
• 3 tbsp fresh lime juice
• 1½ tbsp honey
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp ground cumin
• ⅓ cup cotija cheese, crumbled
• ¼ cup toasted pepitas

Instructions

1. 1Bring a large pot of salted water to a boil. Drop in the shucked corn and cook just until the kernels turn bright and tender-crisp, 3 to 4 minutes, then transfer immediately to an ice bath to lock in color.
2. 2When cool enough to handle, stand each cob in a bowl and slice off the kernels in long strips so they stay in neat clusters for a pretty salad.
3. 3Halve and pit the peaches, then cut into juicy wedges. Halve the cherry tomatoes and dice the red bell pepper into small bright pieces that match the corn size.
4. 4Finely dice the red onion and seed and mince the jalapeño to your heat preference. Cube the avocado last so it stays green and creamy.
5. 5In a small jar or bowl, whisk lime juice, honey, olive oil, salt, pepper, and cumin until the dressing turns glossy and slightly thickened. Taste for a balance of sweet, tart, and savory.
6. 6In a wide serving bowl, combine corn, peaches, tomatoes, bell pepper, onion, and jalapeño. Pour most of the dressing over and toss gently so the fruit releases a little juice into the mix.
7. 7Fold in the avocado and most of the cilantro carefully to keep the avocado cubes intact. Let the salad rest 10 minutes so flavors marry without wilting.
8. 8Transfer to a platter for sharing, drizzle remaining dressing, and finish with cotija, pepitas, and leftover cilantro. Serve cool or at picnic temperature as a vibrant make-ahead lunch bowl.