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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
1

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.

2

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.

3

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.

4

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

5

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

6

Divide burrata cheese evenly between salad servings.