Corn & Peach Salad

I generally 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.

This salad was refreshingly light with a hint of sweetness and was also really quick and easy to make. It went perfectly with some Grilled Honey Dijon Chicken; which I'll have to make again because my official taste testers were extremely hungry and ate the chicken before I had the chance to photograph it! =)


Corn and Peach Salad
Prep Time: 10 minutes           Yield: 8
Cook Time: 8 minutes             Servings: 1/2 cup
Total Time: 18 minutes

Ingredients

• 4 Ears of Fresh Corn on the Cob, cooked
• 2 Peaches (or nectarines), rinsed, pitted and chopped
• 1 tbsp. Fresh Basil
• 2 tbsp. White Balsamic Vinegar
• 2 tbsp. Canola Oil
• Kosher Salt, to taste
• Fresh Ground Pepper, to taste

Directions

1. 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. 
2. Remove the corn from the pot and allow to cool. 
3. 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. 
4. 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 Facts

Calories 57, Carbs 10.1g, Fat 2g, Protein 1.2g, Fiber 1.3g, Sugar 3.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Corn & Peach Salad Shopping List

Tell me your favorite way to eat corn. 

ON or OFF the cob? Comment Below.

Shared at Thursday's Treasures 7/18/13