Corn And Peach Salad

This salad was refreshingly light had a perfect combination of savory and sweet.

Posted by CarriesExpKtchn

About

I generally don't make corn salads unless I have left over corn on the cob; however, you could substitute frozen corn if it's not in season.

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You Will Need (5 things)

  • 4 Corn on the Cob, cooked
  • 2 Peaches , rinsed, pitted and chopped
  • 1 tbsp Fresh Basil , chopped
  • 2 tbsp White Balsamic Vinegar
  • 2 tbsp Canola Oil

Steps (4 steps, 18 minutes)

  1. 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. 2

    Remove the corn from the pot and allow to cool.

  3. 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. 4

    Place the kernels in a bowl and add the peaches, basil vinegar and oil. Mix well and refrigerate until ready to serve.