It is finally peach season ya all! This salad is so yummy!!!! Palisade peaches are my ABSOLUTE favorite but any ripe peach will do! Thank you Lillie Eats and Tells for this delicious recipe!

Freshly Charred Corn and Peach Salad

INGREDIENTS

• 2 ears of corn (291g after sliced off)
• 1 cup cherry tomatoes, halved (90 g)
• 1 small peach, diced (mango and pineapple work great too!) (130 g)
• 1 jalapeño, diced (25 g)
• 1/2 cup green onions, chopped (20 g)
• 1/2 cup cilantro, chopped (25 g)
• 3-4 radishes, chopped (35 g)
• 1 Tbsp red wine vinegar (or a fruit-infused clear balsamic is delicious!)
• 1 lime, juiced (15 g)
• 1/2 Tbsp olive oil (7 g)
• salt and pepper to taste

INSTRUCTIONS

• You can grill your corn using your favorite method. OR I like to cheat and simply char the outside of my corn over the open flame of my stove (carefully, with metal tongs.) If you want your corn more tender, cook it first. My preferred method is to microwave in the husk (or wrapped in a paper towel for four minutes. After it’s cooked, use your metal tongs to char it over the open flame of your stove.
• Set the corn aside to cool while you get everything else chopped.
• Slice your corn off the cob and add all ingredients to a large bowl.
• Toss well and season to taste! Enjoy piled on top of any grilled protein, or simply tossed into greens, or as a dip with chips! This makes a perfect summer side.

Serving: 160g or 1/4th the recipe

Fiber: 2.6g Calories: 99kcal Fat: 2.4g Protein: 2.3g Carbohydrates: 18.9g