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Summer Peach Corn Salad

By Kara Lydon of The Foodie Dietitian

 1 jalapeño pepper, stem removed
 1 clove garlic
 1 tbsp white wine vinegar
 1 tbsp lime juice (from about ½ lime)
 2 tbsp fresh basil
 1 tsp honey
 ¼ tsp salt
 ¼ cup olive oil
 1 corn on the cob, shucked
 4 oz Little Leaf Farms Baby Spring Mix (1 container)
 1 peach, sliced
 ½ large avocado, sliced
 4 oz burrata cheese

To make the jalapeño vinaigrette, add jalapeño, garlic, white wine vinegar, lime juice, basil, honey, and salt to a food processor and pulse until jalapeño is roughly chopped, about 60 seconds.


With the food processor running, slowly pour in olive oil and pulse until jalapeño is minced and ingredients are combined, about another 60 seconds. Set dressing aside.


Using a sharp knife, cut corn kernels off ear into a small bowl. Heat a cast iron pan over medium heat and add corn kernels. Cook until charred, about 3-5 minutes, stirring occasionally.


In a large bowl, combine Baby Spring Mix, charred corn, peach, and avocado.


Toss with preferred amount of jalapeño vinaigrette to evenly coat salad.


Divide burrata cheese evenly between salad servings.