Peach and Feta Corn Salad is summer in a bowl. The salad was delicious freshly made but the leftovers the next day were even better. I thought the peaches and avocado would turn brown, but they didn’t. I would definitely let the salad sit for at least an hour before serving to let the flavors mellow. Definitely a repeat recipe for the summer!
Peach and Feta Corn Salad
INGREDIENTS:
- 3 ears of corn
- 2 large peaches, diced
- 2 Persian cucumbers, diced
- 1 red bell pepper, diced
- 1 small shallot, minced
- 1/4 cup green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1 avocado, diced
- 4 oz feta cheese, crumbled
- 1 tbsp olive oil (for the corn)
- Dressing:
- Juice of 1 lime
- Juice of 1/2 lemon
- 1/4 tsp ground cumin
- 1/4 cup olive oil
- Salt and pepper, to taste
DIRECTIONS:
- Shuck the corn and brush with olive oil. Season with salt and pepper.
- Heat a large skillet over medium-high. Sear the corn, turning every few minutes, until lightly charred on all sides (about 10–12 minutes total).
- Let cool slightly, then slice the kernels off the cob. (Fork-Lore: I simply used cooked sweet corn off the cob and did not char the corn)
- In a large bowl, combine the corn, peaches, cucumbers, red bell pepper, shallot, green onions, cilantro, avocado, and feta. (For best texture, dice ingredients into small, uniform pieces.)
- In a separate bowl or jar, whisk together all dressing ingredients. Pour over the salad and toss gently to combine.
- Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to an hour to allow the flavors to develop and enjoy!
Recipe from Poosh
Fork Lore 