Corn, Cucumber, Peach & Avocado Salad

A refreshing summer salad topped with creamy serrano chile dressing. (vegan option)

Corn, Cucumber, Peach & Avocado Salad

According to my Instagram feed, you all celebrated this past holiday weekend by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless.

Corn, Cucumber, Peach & Avocado Salad

This ingredient combo happened by accident but I’m so in love with it. I combined the corn I had left over from this grilled corn on the cob recipe with a few things I had in the fridge that I needed to use up before we left town: half of a cucumber, bell peppers, peaches, basil, lime juice and a few spoonfuls of the creamy serrano chile lime sauce from that same corn recipe. It’s a refreshingly sweet, crispy, crunchy, creamy combo that I will most definitely be eating all summer long.

Pair this with whatever you’re grilling.

Corn, Cucumber, Peach & Avocado Salad

Oh, and one more thing. We would LOVE it if you could take a minute to nominate us for the Saveur 2016 Blog Awards. Nominations are open through July 18th (click here). We really appreciate your support, thank you!

4.8 from 4 reviews
Corn, Cucumber, Peach & Avocado Salad
Serves: serves 4 as a side
  • 3 ears of grilled corn on the cob
  • 1 red pepper, diced
  • 1 green pepper, diced
  • ½ small cucumber, diced
  • 2 ripe peaches, pitted and diced
  • 1 small avocado, pitted and diced
  • 8 basil leaves, thinly sliced
  • juice of 1 lime, plus lime wedges for serving
  • 3 tablespoons Chile Lime Dressing, plus more to taste
  • sea salt
Chile Lime Dressing (this makes extra)
  • ¼ cup Sir Kensington’s Avocado Oil Mayo or vegan Fabanaise
  • 1 tablespoon olive oil
  • ¼ cup chopped cilantro, including stems, plus more for garnish
  • 1 tablespoon fresh lime juice, plus extra slices for serving
  • ⅓ serrano chile, plus more to taste
  • pinch of garlic powder
  • pinch of onion powder
  • sea salt
  1. Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
  2. Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Add a few tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.



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Rate this recipe (after making it):  

  1. Amy from

    I love the addition of peaches to the other refreshing ingredients for this summer salad. So pretty!

  2. Michelle Lemus

    Yum! These sound like great flavors I wouldn’t of thought to put together! Can’t wait to try it!

  3. Jessica

    Hi! This sounds delicious! I see the instructions list mayo for the dressing, but I do not see it listed in the ingredient list? Can you advise how much mayo is needed? Thanks and look forward to making this! 🙂

    • Jeanine Donofrio

      sorry about that, it’s fixed now!

  4. Phyllis

    What is url regarding Sauver award?

  5. Masha

    Loooove your blog..!
    Would be nice to have a picture included when I use the print function – it’s now text only.
    Masha (following from Zurich/Switzerland)

    • Jeanine Donofrio

      we’ll work on adding that!

  6. Migue from

    Just voted for your blog on Saveur. Great job as always. Love the recipe!

  7. Rachel H

    2 questions! 1) If you you don’t have access to a grill is there another way you recommend preparing the corn? 2) If you can’t find the avacado oil mayo or Fabanaise, is there another product you would substitute it with?

    Looks amazing!

    • Jeanine Donofrio

      Hi Rachel, you can use raw corn here, it’ll have a nice crunch.

      You can get free shipping at website with the code “lemons” at checkout. Otherwise, you can use a good quality mayo, but Sir K is my favorite 🙂

  8. Clara from

    What a colorful salad. This is so cool!

  9. Aidan

    Hey! I’m super looking forward to trying this this weekend. I was just wondering approximately how much dressing in total this recipe makes, since you mention it makes extra.

      • Aidan

        Amazing, thank you so much, Jeanine. PS I genuinely love your book. 🙂

        • Jeanine Donofrio

          Oh, I’m so happy to hear that! 🙂

  10. Jane Knapp

    I tried this recipe last summer for a family event. It was a huge hit. I’m getting ready to make it again for a Labor Day party this weekend. What I like about the recipe, besides the great flavors that come through with fresh produce and dressing, is that you can prepare most of the veggies and make the dressing in advance. Before serving, you can just add the peaches, avocado, and basil. Thank you for this delicious recipe.

    • Jeanine Donofrio

      That’s a great tip! I’m so glad that you’ve loved the recipe and found it easy to make (and pre-make)!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.