Summer Corn and Nectarine Salad

Image of Caroline Chambers
Rated 5.0 based on 5 customer reviews
Summer Corn and Nectarine Salad
Summer Corn and Nectarine Salad


  • 1 tablespoon olive oil
  • 2 ears corn, cut off the cob
  • ½ cup chopped kale
  • 2 green onions, thinly sliced
  • ¼ teaspoon kosher salt
  • 1 nectarine (or peach), cut into ¼-inch thick wedges
  • ½ cup cherry tomatoes, halved
  • ½ avocado, thinly sliced
  • 1 lime, juiced
  • 1 tablespoon extra-virgin olive oil
  • flaky sea salt
  • freshly ground black pepper


  1. Warm olive oil in a large nonstick skillet over medium-high heat. Cook the corn, green onions, kale, and salt, stirring frequently, until the corn is crisp-tender and the kale has wilted, 3 to 4 minutes. Transfer the corn mixture to a large serving platter.
  2. Scatter the nectarine wedges, tomatoes, and avocado slices over the corn. Squeeze lime juice and drizzle extra-virgin olive oil over top. Season with flaky sea salt and black pepper. Enjoy immediately.
Mealthy tip:

If you're not in the mood to turn the stove on - really fresh corn is also great raw!


5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Elise Ballard

Elise Ballard says:

This dish is simple and quintessentially summer with clear and bright flavors. I tossed it last-minute at a dinner party and my friends loved it. Perfect with grilled meat!

Image of Jessica Scott

Jessica Scott says:

I love this salad! We grilled our peaches and corn to make this salad, and it was super delicious. Perfect dish!

Image of Jeremy Hughes

Jeremy Hughes says:

Beautiful salad, sweet and delicious flavors that's perfect for summer nights and get togethers. I used a peach instead of a nectarine, just personal preference, and I love the way it turned out. Couldn't find flaky sea salt anywhere. I was looking for Maldon specifically. Still good without it though.

Image of Anthony Cohen

Anthony Cohen says:

Served this with grilled steak and chimichurri sauce. Such a great salad. I used canned corned and added olives too. Couldn't find flaky sea salt, so I went with coarse sea salt.

Image of Steven Gomes

Steven Gomes says:

First time using raw corn, but so glad I did. This is a great recipe for my raw challenge diet I am doing with some friends. Also, I used spinach instead of kale.