We’re well into summer now, pandemic or not, and we should make good use of the variety of produce that summer brings. My kids love grilled corn, and hubby makes it for them at least once a week. I, on the other hand, hoard all the yummy summer fruits that are available during this time – peaches, plums, cherries, apricots etc. Speaking of which, hopefully you tried my Plum and Tomato Salad, or my Plum Almond Cake. If not, it’s never too late. But this post isn’t about plums; it’s about peaches. And grilled corn. And a yummy salad. So go ahead and make this without further ado. Before summer is over. Hopefully, you like it as much as I do.
Summer Peach and Grilled Corn Salad
Course: SaladsCuisine: AmericanDifficulty: Easy4
servings10
minutes5
minutesA refreshing summer salad with peaches and grilled corn – summer at it’s best!
Ingredients
- Salad
4 cups arugula
4 firm peaches, sliced
1 ear of corn, grilled (see notes)
2 cups cherry tomatoes, halved
1/4 cup roasted sunflower seeds
1/4 cup crumbled vegan feta cheese, optional (Violife brand is best)
- Dressing
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon maple syrup
Salt to taste
Fresh ground pepper
Directions
- Shave off the kernels completely from the ear of corn using a sharp knife. If using frozen corn, thaw completely, drain water and then char slightly on a pan with some oil.
- Add all the salad ingredients to a large bowl.
- Whisk the dressing ingredients together until well combined.
- Add the dressing to the salad, toss to coat and serve.
