Smoky Peach Corn Feta Salad Bowls

Ingredients

• 3 ears corn, kernels cut from the cob, or 3 cups corn kernels
• 2 ripe but firm peaches, sliced into wedges
• 1 small English cucumber, shaved into ribbons or thin half-moons
• 3/4 cup crumbled feta
• 1/2 cup basil leaves, mint leaves, or a mix
• 2 scallions, thinly sliced
• 1 tablespoon olive oil, for charring the corn
• 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons lime juice
• 1 teaspoon lime zest
• 1 tablespoon honey
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili flakes, plus more to finish
• Pinch of fine sea salt
• Toasted pumpkin seeds
• Avocado slices
• Cooked quinoa or rice for a more filling bowl
• Extra lime wedges for serving
• The corn should be golden and smoky, not dry. If the pan looks dry, add a tiny splash of oil rather than lowering the heat too much.
• Peaches should be ripe enough to taste fragrant but firm enough to hold their shape after tossing.
• Add cucumber near the end so it keeps a crisp bite.
• Feta should stay in creamy crumbles. Fold it in gently instead of mixing hard.
• Char the corn up to 2 days ahead and refrigerate it in a covered container.
• Whisk the dressing up to 3 days ahead and shake before using.
• Slice peaches close to serving time for the freshest texture.
• Dressed leftovers keep 1 day refrigerated. For best results, store dressing, peaches, herbs, and cucumber separately and assemble just before eating.

Method

1. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add the corn in a single layer. Let it sit undisturbed for 2 minutes so it can blister before stirring.
2. Cook the corn for 5 to 7 minutes total, stirring only a few times, until the kernels are golden in spots and smell smoky. Season with a pinch of salt and let it cool for 5 minutes.
3. Whisk olive oil, lime juice, lime zest, honey, smoked paprika, chili flakes, salt, and black pepper until glossy. Taste and adjust: add more lime for brightness, more honey for roundness, or more chili for heat.
4. Add the warm corn, peach wedges, cucumber, herbs, scallions, and feta to a wide bowl. Toss gently so the peaches stay intact and the feta remains in soft pieces.
5. Spoon into shallow bowls. Finish with extra herbs, chili flakes, and lime wedges. Serve immediately, or keep components separate until ready to dress.

Tips

• Char the corn up to 2 days ahead and refrigerate it in a covered container.
• Whisk the dressing up to 3 days ahead and shake before using.
• Slice peaches close to serving time for the freshest texture.
• Dressed leftovers keep 1 day refrigerated. For best results, store dressing, peaches, herbs, and cucumber separately and assemble just before eating.