Peach, Cucumber, Roasted Sweet Corn and Vidalia Onion Salad with Chili-Lime Vinaigrette

Georgia Grown


  • 2-3 peaches, skin on, diced into ½ inch pieces
  • 1 large cucumber, diced into ½ inch pieces
  • 1 small Vidalia onion, diced into ½ inch pieces
  • 1 jalapeno, diced into ¼ inch pieces (if you would like it spicier, include some diced ribs and seeds)
  • 1 ear of sweet corn, shucked
  • 1/3 bunch cilantro, leaves picked from stems
  • 4 cups chopped Romaine lettuce
  • 2 tablespoons lime juice
  • ¼ cup peanut, pumpkin seed, or fruity olive oil, plus ½ teaspoon more to roast the corn
  • 1 clove garlic, minced
  • 1 pinch (to taste) smoked paprika
  • 1 pinch (to taste) fragrant chili powder


  1. Set broiler to high. Rub corn all over with ½ teaspoon oil and season with salt and pepper. Place corn on a baking sheet and broil on the highest rack of the oven, turning often, until corn is charred in spots and is fully cooked about 10 minutes.
  2. Combine diced peaches, diced Vidalia onions, diced cucumber, and diced jalapeno in a large mixing bowl.
  3. Whisk together lime juice, oil, garlic, smoked paprika, and chili powder in another container. Season with salt and pepper to taste.
  4. Toss peach mixture with dressing and refrigerate 1 hour before serving to let flavors meld.
  5. Mix in cilantro to the peach mixture just before serving.
  6. Serve salad over chopped romaine.

For extra crunch, add a handful of roasted and salted pumpkin seeds, cashews, or peanuts.

As always, Enjoy!