Summer Peach & Feta Corn Salad

• total time: 1 hour

Ingredients

3 ears of corn

2 large peaches, diced

2 persian cucumbers, diced

1 red pepper, diced

1 small shallot, minced

1/4 cup green onions

1/4 cup cilantro

1 avocado, diced

4 oz feta cheese, crumbled

1 tbsp olive oil

Dressing

Juice of 1 lime

Juice 1/2 lemon

1/4 tsp cumin

1/4 cup olive oil

Salt and pepper to taste

Directions

Shuck the corn and rub with olive oil, salt and pepper. Heat a large skillet with over medium high heat. Transfer the corn into the skillet and cook undisturbed for 3-4 minutes on each side until charred. Remove and let cool while preparing remaining ingredients, then slide the kernels off each con.

Combine the corn and all remaining salad ingredients in a large bowl. (I like to dice everything small so it’s easier to eat with a spoon or even with chips as a salsa). Pour in the ingredients for the dressing and toss to combine. Enjoy immediately or for even more flavor, allow to marinate in the fridge for at least 1 hour. Season with salt and pepper to taste.