Mojito Corn Salad

This fresh, summery salad has been a go-to on our deck for years. It's loaded with seasonal produce and an unexpected Mojito-inspired dressing for an unforgettable flavor combination. Bonus points for serving it alongside some mojitos!

Ingredients

For the Salad

4 corn cobs
2 c sugar snap peas
Several miniature cucumbers
1 c fresh blueberries
1 ripe peach
20-30 mint leaves
Big handful of roasted macadamia nuts

For the Dressing

Juice of a lime
1-2 tbsp honey
Generous salt and black pepper
Optional dash of white rum

Instructions

Grill the corn cobs, then let them cool completely so that it doesn't wilt the other ingredients.
Meanwhile, prep the other ingredients. Trim the ends off the sugar snap peas, then cut the peas, cucumbers, and peach into bite-sized pieces.
In a large mixing bowl, combine the dressing ingredients and give everything a good whisk. You may need to warm the honey up slightly to get it to mix well with the lime juice.
To the bowl with the dressing, add the corn and sugar snaps. Let them sit in the dressing for five minutes to absorb the flavor.
Next, add the cucumber and fruit and give everything a good mix.
Cut the mint leaves into very fine ribbons. Add these last and give everything just a gentle toss to avoid bruising the mint.
Put your salad on a serving platter or in a serving bowl, then top it with macadamia nuts.