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!


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


  1. Grill the corn cobs, then let them cool completely so that it doesn't wilt the other ingredients.
  2. Meanwhile, prep the other ingredients. Trim the ends off the sugar snap peas, then cut the peas, cucumbers, and peach into bite-sized pieces.
  3. 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.
  4. 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.
  5. Next, add the cucumber and fruit and give everything a good mix.
  6. Cut the mint leaves into very fine ribbons. Add these last and give everything just a gentle toss to avoid bruising the mint.
  7. Put your salad on a serving platter or in a serving bowl, then top it with macadamia nuts.