Grilled Peach Corn Salad (Printable)
Charred peaches, grilled corn, cherry tomatoes, basil and torn creamy cheese tossed in a honey-balsamic dressing.
# What You'll Need:
→ Produce
01 - 3 ripe peaches, halved and pitted
02 - 2 ears fresh corn, husked
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, thinly sliced
05 - 1/4 cup fresh basil leaves, torn
→ Dairy
06 - 3.5 oz creamy cheese (burrata, fresh mozzarella, or goat cheese)
→ Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 tsp honey
10 - 1/2 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Lightly brush the peach halves and corn ears with olive oil to prevent sticking and promote caramelization.
03 - Place peaches cut side down on the grill and cook for 2–3 minutes until charred and caramelized. Grill the corn, turning occasionally with tongs, for about 10 minutes until lightly charred on all sides. Remove from heat and let cool slightly.
04 - Slice the grilled peaches into wedges. Stand each corn cob upright and carefully slice the kernels off the cobs with a sharp knife.
05 - In a large salad bowl, combine the grilled peach wedges, corn kernels, cherry tomatoes, red onion slices, and torn basil leaves.
06 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well emulsified.
07 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly without bruising the peaches.
08 - Tear the creamy cheese into pieces and scatter over the top of the salad. Serve immediately while the peaches and corn are still slightly warm.
# Expert Tips:
01 -
- It tastes like summer condensed into a single plate and requires almost zero effort.
- The contrast of smoky charred fruit against cool creamy cheese is genuinely addictive.
02 -
- Overripe peaches will fall apart on the grill and turn into mush, so choose fruit that yields slightly when pressed but is not soft.
- Letting the grilled corn cool for five minutes before cutting makes the kernels release cleanly instead of spraying everywhere.
03 -
- A grill pan on the stove works just as well as an outdoor grill if you preheat it thoroughly and do not overcrowd the surface.
- Warming the honey for ten seconds in the microwave helps it blend into the dressing without clumping.