1 Picture
Ingredients
- 4 ears fresh sweet corn
- 1 cup chopped fresh peaches
- 6 radishes, thinly sliced (about 1 cup)
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- Salt and ground black pepper
Details
Servings 8
Adapted from bhg.com
Preparation
Step 1
Directions1. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cob (about 2 cups).
2. In a medium bowl combine corn, peaches, radishes, and mint. For dressing, add oil and vinegar; toss to coat. Season to taste with salt and pepper.
From the Test Kitchen
For grilled corn salad:
Brush shucked ears of corn with 1 tablespoon olive oil. For a gas or charcoal grill, grill corn on the rack of a covered grill directly over medium heat about 15 minutes or until lightly brown and just tender, turning occasionally to brown evenly. Remove from grill and let cool. Cut kernels from cobs and continue as directed.
Assemble salad without mixing. Cover; refrigerate up to 24 hours. Add oil and vinegar. Toss before serving.
Nutrition Facts (Corn Peach Salad)Per serving: 80 kcal cal.,
4 g fat
(1 g sat. fat,
1 g polyunsaturated fat,
3 g monounsatured fat),
0 mg chol.,
86 mg sodium,
11 g carb.,
2 g fiber,
5 g sugar,
2 g pro.
Percent Daily Values are based on a 2,000 calorie diet
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