Summer Corn and Nectarine Salad

Image of Caroline Chambers
Caroline Chambers Website
Rated 5.0 based on 1 customer reviews
Summer Corn and Nectarine Salad
Summer Corn and Nectarine Salad
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  • 1 tablespoon olive oil
  • 2 ears of 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!


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What others are saying

Image of Elise Ballard
September 05, 2017 at 3:42am

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!