This dish from Chef Ronaldo Linares is best served on the side, but stands on its own! The chef stopped by Tonia's Kitchen to talk about his Peach and Corn Salad, that not only is diabetic-friendly, but is also great for this summer season! He told Tonia that what gives the salad its Cuban spin is some Queso Fresco and lime. Combine that with the flavor that comes when you sear peaches and grill corn, and you have a wonderful sidemate on your plate that really feels right at home in the summer!
For the salad
5 ripe peaches, washed and cut into quarters
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)
For the dressing
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.
