Ever since then this salad has been a popular staple of summer cookouts and family gatherings. I never new the exact combination that the restaurant used but it has always been enjoyable, fresh and delicious. Last night I made a slightly updated version that I think is my favorite to date that I would like to share.
For this version I did 2 ears of corn, 2 peaches, 1/4 of a red onion, 1/2 of a chile serrano, goat cheese and a vinaigrette made with lemon, honey and olive oil. I stripped the corn off of the cob using a knife and cut the peaches into smaller cubes. I added the thinly sliced onion and minced chile. To make the vinaigrette I added the juice of two lemons, honey and olive oil with cracked pepper to a jar and shook until combined. I tossed the salad in my vinaigrette and topped with crumbled goat cheese. The salad was refreshing and I found it difficult to stop eating, it is really that good. For dinner last night I served it alongside sincronizadas which are simply quesadillas with ham.
I would recommend incorporating this salad into your summer repertoire. It goes over very well and is a very fresh and flavorful alternative to a traditional green salad or a slaw.