Peach & Corn Salad with Honey-Lime Dressing

Serves 6 · 25 min prep · 5 min cook

Ingredients

• 4 large fresh corn ears
• 3 large ripe peaches
• 1 pint cherry tomatoes
• 1 large avocado
• 1 medium red bell pepper
• 1 small jalapeño
• 1/4 medium red onion
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 3 tbsp lime juice
• 1 1/2 tbsp honey
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup crumbled cotija or feta cheese
• 1/3 cup toasted pepitas

Instructions

1. 1Bring a large pot of salted water to a boil. Drop in the shucked corn and cook just until bright and crisp-tender, about 3 minutes, then plunge into an ice bath to lock in sweetness and color.
2. 2Pat the corn dry, stand each ear in a bowl, and slice off the kernels in neat strips so some stay in clusters. If you prefer deeper flavor, quickly char the cooked ears in a dry skillet before cutting.
3. 3Halve and pit the peaches, then cut into juicy bite-size wedges. Halve the cherry tomatoes. Dice the red bell pepper and finely mince the jalapeño after removing seeds for gentle heat.
4. 4Thinly slice the red onion and soak in ice water for 5 minutes if you want a softer bite, then drain thoroughly. Dice the avocado just before dressing so it stays bright green.
5. 5In a small jar or bowl, whisk lime juice, honey, olive oil, salt, and pepper until the honey dissolves and the dressing looks creamy and emulsified. Taste for a sweet-tart balance that flatters ripe fruit.
6. 6In a wide serving bowl, combine corn, peaches, tomatoes, bell pepper, jalapeño, and onion. Pour most of the dressing over and toss gently so nothing bruises.
7. 7Fold in avocado, most of the cilantro and mint, and half the cheese. Add a final splash of dressing if the salad looks dry; the produce should glisten without sitting in a puddle.
8. 8Transfer to a platter or shallow bowl for easy scooping. Scatter remaining herbs, cheese, and toasted pepitas over the top for crunch and color.
9. 9Serve immediately or chill up to 30 minutes for a picnic-ready lunch side. Keep avocado and pepitas separate if packing ahead, then finish at the table so every bite stays vibrant for weekend guests.