Summer Mojito Corn Salad

This summer corn 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.


For the Salad

  • 4 ears of corn
  • 2 c sugar snap peas
  • 4 baby cucumbers
  • 1 c fresh blueberries
  • Ripe peach
  • 20-30 mint leaves
  • 0.5 c roasted salted macadamia nuts

For the Dressing

  • Juice of a lime
  • 1 tbsp honey (or agave)
  • Generous salt and black pepper


  1. Grill the corn ears and let them cool completely.
  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 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. If possible, let them sit in the dressing for 15 minutes to absorb the flavor.
  5. Cut the mint leaves into very fine ribbons.
  6. Add the cucumber slices, fruit, and mint leaves to the salad and mix again gently.
  7. Transfer the salad to a serving platter and garnish with macadamias.