Corn Peach Salad

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4.5 by 13 people

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  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Makes: 4 cups
  • Start to Finish: 20 mins

Corn Peach Salad

Directions

  1. 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.

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Nutrition Facts (Corn Peach Salad)

  • Per serving:
  • 80 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 86 mg sodium ,
  • 11 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 2 g pro.
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13 Ratings

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