¼ teaspoon vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 teaspoons avocado oil, divided
5 ears corn, husks removed, washed
1 small red onion, peeled and thinly sliced (about 1 cup)
3 tablespoons fat-free plain Greek yogurt
½ teaspoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon fennel seed
¼ teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon avocado oil
2 tablespoons lime juice
1 tablespoon finely chopped cilantro
To a large bowl, add peaches, vanilla, nutmeg, cinnamon, and 1 teaspoon avocado oil, and toss gently.
Preheat a medium nonstick pan over medium heat. Add peaches to the pan and lightly brown them on both sides. Transfer to a small baking sheet and place in the refrigerator.
Place corn in a pot of cold water and bring to a boil until corn is cooked through, about 10–15 minutes. Remove from water and cut in half.
Preheat a medium nonstick pan over medium heat and add 1 teaspoon avocado oil. Wait 10 seconds and then add corn. Lightly brown all sides of the corn. Transfer corn to a small baking sheet and place in the refrigerator.
Once peaches and corn are cool, remove from the refrigerator. Cut the corn kernels off the ear; add to a bowl along with the peaches and add onions.
To a separate bowl, add all dressing ingredients. Whisk together until it reaches a smooth consistency. Add dressing to corn, peaches, onions, and toss gently. Serve.