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Home » Recipes » Salad Recipes

July 16, 2017 · 1 Comment

Corn and Peach Salad

Salad Recipes· Summer BBQ's

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This Corn & Peach Salad is refreshingly light with a hint of sweetness. The perfect use for leftover summer corn on the cob.
A bowl of corn and peach salad

This salad made with corn on the cob, fresh peaches and basil in a light vinaigrette is refreshingly light with a hint of sweetness. 

This Corn & Peach Salad is refreshingly light with a hint of sweetness. The perfect use for leftover summer corn on the cob.

Generally, I don't make corn salads unless I have left over corn on the cob. I guess it's just that I hate to waste leftovers and corn on the cob just doesn't taste the same reheated the next day.

I did include directions below on how to cook the corn first just in case you want to start from scratch or you could also use frozen corn if it's not in season.

We love fresh Jersey corn in the summer, but now that G has braces, it's a little hard for her to eat on the cob so she has to cut it off for now.

Corn & Peach Salad

How do you make Corn and Peach Salad?

For this recipe you'll need corn on the cob, peaches, fresh basil, white balsamic vinegar, Canola oil, Kosher salt and black pepper.

Shuck the corn removing all of the hairs and place in a large pot. Add cold water and bring to a boil over high heat; then reduce heat to medium and let it simmer for 6-8 minutes. Remove the corn from the pot and allow to cool.

Using a sharp knife, hold the corn upright on a flat surface(cutting board works fine) and cut off the kernels by slicing the knife downward. Place the kernels in a bowl and add the peaches, basil vinegar and oil. Mix well and season with salt and pepper. Refrigerate until ready to serve.

This Corn & Peach Salad was refreshingly light with a hint of sweetness and was also really quick and easy to make. It went perfectly with some grilled  chicken. Enjoy!

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This Corn & Peach Salad is refreshingly light with a hint of sweetness. The perfect use for leftover summer corn on the cob.

Corn and Peach Salad

Carrie's Experimental Kitchen
Corn & Peach Salad made with corn on the cob, fresh peaches and basil in a light vinaigrette is refreshingly light with a hint of sweetness. 
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Salads
Cuisine American
Servings 8
Calories 95 kcal

Ingredients
  

  • 4 ears Fresh Corn on the Cob, cooked
  • 2 Peaches, rinsed, pitted & chopped
  • 1 tbsp. Fresh Basil, chopped
  • 2 tbsp. White Balsamic Vinegar
  • 2 tbsp. Canola Oil
  • ¼ tsp. Kosher Salt
  • ⅛ tsp. Black Pepper

Instructions
 

  • Shuck the corn removing all of the hairs and place in a large pot. Add cold water and bring to a boil over high heat; then reduce heat to medium and let it simmer for 6-8 minutes.
  • Remove the corn from the pot and allow to cool.
  • Using a sharp knife, hold the corn upright on a flat surface(cutting board works fine) and cut off the kernels by slicing the knife downward.
  • Place the kernels in a bowl and add the peaches, basil vinegar and oil. Mix well and season with salt and pepper. Refrigerate until ready to serve.

Nutrition

Serving: 0.5cupCalories: 95kcalCarbohydrates: 14gProtein: 2gFat: 4gSodium: 141mgPotassium: 160mgFiber: 2gSugar: 5gVitamin A: 250IUVitamin C: 5.8mgIron: 1.3mg
Keyword corn, peaches
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This Corn & Peach Salad is refreshingly light with a hint of sweetness. The perfect use for leftover summer corn on the cob.

 

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A bowl of corn and peach salad

 

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Comments

  1. Kirsten Madaus says

    July 16, 2013 at 5:01 pm

    Carrie,
    I already know I like Alanna's corn, cucumber, and blueberry salad so I am positive I will like this corn and peach salad. Wonderful summer flavor combo!
    I have two in braces, so I need to sneak my corn-on-cob eating on the sly. I like it hot and buttered, but I've had cold, salted, corn on the cob as well (think cold pizza) and it's delicious too!
    Thanks--I look forward to trying this!

    Reply

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