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Summer Peach and Corn Salad

Summer Peach and Corn Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Sabores de Cuba. Recipe Credit: . Photo Credit: Kelly Campbell.
Summary
Talk about a summer treat! This healthy salad is so good, especially in summer when you can grab fresh peaches and corn in season (and on sale!). When you brown the peaches and corn, they tend to take on completely different taste profiles. Be prepared for an explosion of flavors!
  • Prep time
    20 min
  • Cook time
    25 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Desserts Salads Snacks Vegetarian Veggie Rich Caribbean Latin American Mexican/Southwestern
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 180

  • Total Fat 6g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 180mg
  • Total Carbohydrate 33g
    • Dietary Fiber 5g
    • Total Sugars 19g
  • Protein 5g
  • Potassium 580mg
  • Phosphorus 125mg

Choices/Exchanges: 1 Starch, 1 Fruit, 1 Fat

Desserts Salads Snacks Vegetarian Veggie Rich Caribbean Latin American Mexican/Southwestern
Ingredients

Ingredients

  • ripe peaches (washed and cut into quarters)
    5
  • vanilla extract
    1/4 tsp
  • ground nutmeg
    1/4 tsp
  • ground cinnamon
    1/4 tsp
  • avocado oil (divided)
    2 tsp
  • ears corn (husks removed, washed)
    5
  • red onion (peeled and thinly sliced)
    1 small
  • fat-free plain Greek yogurt
    3 tbsp
  • kosher salt
    1/2 tsp
  • black pepper
    1 tsp
  • fennel seeds
    1 tsp
  • ground cumin
    1/4 tsp
  • ground coriander
    1 tsp
  • avocado oil
    1 tbsp
  • lime juice
    2 tbsp
  • chopped cilantro
    1 tbsp

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Directions

Directions

  1. To a large bowl, add peaches, vanilla, nutmeg, cinnamon, and 1 teaspoon avocado oil, and toss gently.

  2. Preheat a medium nonstick pan over medium heat. Add peaches to the pan and lightly brown them on both sides. Transfer to a small baking sheet and place in the refrigerator.

  3. Place corn in a pot of cold water and bring to a boil until corn is cooked through, about 10–15 minutes. Remove from water and cut in half.

  4. Preheat a medium nonstick pan over medium heat and add 1 teaspoon avocado oil. Wait 10 seconds and then add corn. Lightly brown all sides of the corn. Transfer corn to a small baking sheet and place in the refrigerator.

  5. Once peaches and corn are cool, remove from the refrigerator. Cut the corn kernels off the ear; add to a bowl along with the peaches and add onions.

  6. To a separate bowl, add all dressing ingredients. Whisk together until it reaches a smooth consistency. Add dressing to corn, peaches, onions, and toss gently. Serve.

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