Fresh Corn, Peach, Avocado & Goat Cheese Salad

This was another Mealime find. I know you probably get tired of my touting this recipe site, but I promise my next post doesn't mention it. HAHAHH! 

NOTE -  I forgot to add the goat cheese before I took this pic and I didn't have time to retake it, so I included the photo from the Mealime website below. SIGH!

If you've never tried a dish using fresh corn cut right off the cob, it's time you took the leap.  I find it's not everyone's cuppa. It's different, but I personally love the crunch and the brighter, sweeter taste you get. The secret is pairing it with the right ingredients.  

What I think makes this recipe using raw corn cut from the cob a great one is the addition of avocado and goat cheese.  Their smooth texture contrasts well with the crunch of the corn.  I wish I could have found fresh, ripe peaches as their flavor is so much better, but I had to go with 2 cups frozen diced peaches (thawed of course) this time of year Their flavor is much more subtle than fresh. but the salad was still unique and tasty.

While Mealime serves this as a full meal vegetarian salad along with easy home made breadsticks, I served it as a side dish.  And I can't wait to serve this during the summer with meat from the barbecue and made with fresh from the field peaches and corn.  I would be careful, though, on who you serve it to. My husband and oldest son ate it, but never touched the leftovers. So again, raw corn doesn't seem to hit the right notes for everyone. But I adored it.


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Fresh Corn, Peach, Avocado & Goat Cheese Salad
Main dish - serves 4, maybe 6-8 as a side dish

1                    Avocado
6 ears            Fresh Corn on the Cob
1 sm. pkg.     Fresh Basil, rolled and cross sliced into ribbons or minced
4 oz.              Goat cheese
1 sm. bunch   Parsley (they suggest Italian Flat Leaf, but I used regular)
2                    Fresh Peaches
1 med.           Red onion, finely diced (I would use a smaller one if you prefer less bite)
2 T                Olive oil
4 tsp              Apple cider vinegar 
2 tsp              Honey 
1 tsp              Salt 
½ tsp             Black pepper

Place oil, vinegar, honey, salt, and pepper in a large bowl; whisk to combine the dressing.

Remove husks and silks from the corn. Using a knife, carefully slice corn kernels off the cobs; add to the bowl with the dressing. 

Quarter peaches lengthwise (around the pit); twist to separate, remove the pit and medium dice (I would peel as well). Halve and pit avocado; scoop out with a spoon and medium dice the flesh. Peel dice onion. Add peaches, avocado and onion to the bowl .

Shave parsley leaves off the stems; discard stems and mince the leaves. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add both to the bowl then crumble goat cheese the goat cheese on top.  Gently stir to combine the salad.

To serve as a main dish, divide onto 4 plates and serve with bread.  As a side dish, set on the table and let each guest serve themselves.