Fresh Corn Salad with Stone Fruit and Herbs

In this interpretation of fattoush--a Lebanese salad with veggies and toasted flatbread--corn brings sweet crunch to ripe nectarines, herbs, and a bright vinaigrette.

Fresh Corn Salad with Stone Fruit and Herbs
Photo: Carson Downing
Total Time:
30 mins
5 cups


  • 2 pita bread rounds, split horizontally

  • 2 tablespoon olive oil

  • 3 ears corn, husks and silks removed

  • 2 - 3 nectarines, plums, and/or peaches, sliced or chopped

  • 1 cup chopped sweet onion

  • 2 green onions, white and green parts chopped

  • ¼ cup cider vinegar

  • ¼ cup olive oil

  • 1 teaspoon salt, plus more to taste

  • ¼ teaspoon freshly ground black pepper

  • ½ cup coarsely chopped fresh mint and/or flat-leaf parsley


  1. Preheat oven to 400°F. Place pita bread rounds on a baking sheet and brush with 2 Tbsp. olive oil. Bake 8 minutes or until crisp and golden brown. Break into bite-size pieces.

  2. Cut corn kernels off cobs. In a large bowl toss corn with fruit, sweet onion, and green onions. Drizzle with vinegar and 1/4 cup olive oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add herbs and pita pieces; toss. Season with additional salt and/or vinegar. Serve immediately. Serves 6.


Corn varieties grown these days are slower at turning their sugars into starch after harvest, which means you don't have to rush them into the cooking pot anymore. In fact, you can even eat the corn raw, as in this simple, super-fresh salad flecked with bracing herbs and shot through with juicy peaches. Just be sure to choose the freshest, most plump ears you can find.

Nutrition Facts (per serving)

248 Calories
15g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 248
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Sodium 507mg 22%
Total Carbohydrate 27g 10%
Total Sugars 8g
Protein 4g
Vitamin C 8.1mg 41%
Calcium 46mg 4%
Iron 2mg 11%
Potassium 322mg 7%
Folate, total 56.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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