Grilled Corn and Peach Salad

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Grilled Corn and Peach Salad is a hit at summer BBQs! This summer dish can be served as a salad or salsa. It goes great on chips, tacos, a bed of lettuce, or eat with a spoon! Use those fresh fruits and veggies from the garden with this fresh, vibrant, tangy, and slightly sweet side dish.

Best served with Viral Smash Burger Tacos, Ribeye Steak, Panko Pork Nuggets, or Jalapeno Popper Chicken!

A colorful salad with chopped vegetables and fruits in a white bowl, garnished with basil leaves. Sliced oranges and grilled fruit are on the side, with metal utensils placed on the rim of the bowl.

🍉 Fresh Summer Foods

While I love fresh fruits and vegetables from the garden, sometimes I find my counter over flowing with food. And there’s nothing I hate more than seeing fresh, beautiful produce going to waste. Summer salads (or salsas) are a fun and unique way to use up your produce. Not to mention it makes for a great dish to bring to your next neighborhood BBQ.

🌽 Ingredients & Substitutions for Grilled Corn and Peach Salad

Two grilled corn cobs in a grill pan surrounded by a bowl of chopped vegetables, a small bowl of chopped garlic and herbs, a halved orange, a bottle of olive oil, and a bottle of sauce on a wooden table.
  • Corn on the Cob (or canned whole kernel if out of season)
  • Peaches (or nectarines)
  • Jalapeno
  • Red Onion
  • Orange (for zest and juice)
  • Mini Cucumbers (for the crunch and least amount of seeds)
  • Fresh Basil
  • Red Wine Vinegar (or white)
  • Avocado Oil (or olive oil)
  • Agave (or honey)
  • Garlic (minced)
  • Salt & Pepper

🍳Equipment needed

  • BBQ grill or Cast Iron Grill Pan
  • large bowl
  • Small Bowl
  • whisk

🥗 Is it a salad or a salsa?

You really could classify it as either. A salsa is typically more of a sauce or used as a dip. This particular dish, while marinating in its juices, isn’t liquid-heavy. On the other hand, typically, you would see a salad served as a bed of greens. This dish has no greens. Though you could serve it with grilled chicken on a bed of romaine. That would be delicious!

A spoonful of salad with grilled peaches, corn, red onions, cucumbers, and basil shown over a bowl of the same salad. Slices of orange and whole peaches are in the background.

👩‍🍳 How to Make this Summer Salad

  1. Start by grilling the corn on the cob, the husks removed, and the peaches. Rub with avocado oil on all sides before grilling on the BBQ or over high heat on the cast iron grill pan. Once charred to your liking, remove them and allow them to cool before dicing the peaches and cutting off the kernels.
  2. Prepare the other veggies. Dice them all into bite-sized pieces, about the same size as the corn kernels for proper mixing.
  3. Assemble the orange basil vinaigrette and toss everything together in a large bowl.
  4. Cover and store in the refrigerator for 30 minutes to overnight.
Step-by-step process for making corn salad: 1. Grilled corn on a pan. 2. Juicing an orange with other ingredients. 3. Preparing dressing with herbs. 4. Mixing chopped vegetables and corn in a bowl.

🔥 How to Grill Corn on the Cob without a Grill

Stovetop: If you don’t have a grill or are like me have a high chance of it being covered in snow, you can grill your corn on the cob right on the stovetop using a cast iron grill pan. Rub the de-husked corn cobs with oil and place down on the hot skillet. Don’t be afraid. Get it screaming hot like with a steak! Let the corn char about 5 minutes on each side. Roll it about four times to get the majority of the corn charred. You can also cut the kernels off of the corn or use drained canned corn and just sauté in the pan over medium-high heat for about 5-10 minutes.

A vibrant salad with diced cucumbers, sweet corn, red onions, and peaches, garnished with fresh basil leaves and charred lemon wedges.

Oven: If you need to make a large batch, do it in the oven! Use a baking sheet lined with aluminum foil. Rub the de-husked corn on the cob with oil like above. Add to a 375F oven for about 10 minutes on the center rack. Then move the corn to the upper 1/3 of the oven and broil on all sides. Keep a close eye so as not to burn, but we do want that char.

🍴 How to Serve Grilled Corn and Peach Salad

This dish is best served cold and made ahead. If you’re able to make this the day before you need it and let those flavors truly marinate overnight in the refrigerator, you’ll be mighty happy.

A white bowl filled with a mixed salad featuring diced vegetables, beans, and fresh peaches, accompanied by sliced oranges, cucumbers, whole peaches, gold cutlery, and a black napkin on a wooden table.

You really want to make sure that you’re enhancing flavors for this dish, including the sugars in the corn and peaches. So be sure to grill them either on the BBQ grill or on your cast iron grill pan.

⏳ How to Store Leftovers

This recipe does not freeze well, nor is it one you want to can. Plan to enjoy this within 3 days of being made. Store leftovers during that time in the refrigerator covered with plastic wrap or in an airtight container.

👉 Pin Grilled Corn and Peach Salad for Later!

Close-up of grilled corn and peach salad with red onions, basil, and a mix of spices. The text information describes the salad as sweet, tangy, spicy, easy, and delicious, with the website callmepmc.com.

Still hungry? Enjoy these favorites.

A colorful salad with chopped vegetables and fruits in a white bowl, garnished with basil leaves. Sliced oranges and grilled fruit are on the side, with metal utensils placed on the rim of the bowl.

Grilled Corn and Peach Salad

Grilled Corn on the Cob and Peaches mixed with cucumbers, jalapenos, red onion and a homemade Orange Basil Vinaigrette. The perfect summer side dish with bright, fresh, tangy flavors.
Author: Paula
5 from 1 vote
Print Rate
Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 16 servings

Ingredients

  • 2 Tablespoons avocado oil
  • 3 medium corn cobs
  • 2 medium peaches
  • 6 mini cucumbers
  • 1 medium red onion
  • 1-2 medium jalapenos keep seeds if you want spicy

Orange Basil Vinaigrette

  • ½ cup olive oil
  • cup red wine vinegar
  • ½ medium orange zested
  • 1 whole medium orange juiced
  • 2 medium garlic clove minced
  • 2 Tablespoons agave or honey
  • 2-3 Tablespoons fresh basil minced
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Remove the husks from the corn. Slice the peaches to remove any rough spots and the pit. Rub with avocado oil on all sides before grilling. You can also cook them over high heat on the cast iron grill pan. Once charred to your liking, remove them and allow them to cool before dicing the peaches and cutting off the kernels.
    3 medium corn cobs, 2 medium peaches, 2 Tablespoons avocado oil
  • Prepare the other veggies while the corn and peaches char. Dice them all into bite-sized pieces, about the same size as the corn kernels for proper mixing.
    6 mini cucumbers, 1 medium red onion, 1-2 medium jalapenos
  • Assemble the orange basil vinaigrette by combining all the ingredients in a small bowl and whisking together for a proper emulsion.
    ½ cup olive oil, ⅓ cup red wine vinegar, ½ medium orange, 1 whole medium orange, 2 medium garlic clove, 2 Tablespoons agave, 2-3 Tablespoons fresh basil, 2 teaspoons salt, ½ teaspoon freshly ground black pepper
  • Toss all ingredients together in a large bowl and pour the dressing over. Mix well.
  • Cover and store in the refrigerator for 30 minutes to overnight.

Nutrition

Calories: 114kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 297mg | Potassium: 99mg | Fiber: 1g | Sugar: 5g | Vitamin A: 129IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.3mg
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One Comment

  1. 5 stars
    This is a lovely salad for summer. I had fresh corn from my farmers’ market and wanted to make something new. This was on point

5 from 1 vote

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