Grilled Peach Corn Salad (Printable)
Sweet grilled peaches and corn with basil, tomatoes and a honey-balsamic dressing, topped with creamy cheese.
# 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
# Method:
01 - Set a grill or grill pan over medium-high heat and allow it to reach cooking temperature.
02 - Lightly brush the peach halves and corn ears with olive oil to prevent sticking and promote even charring.
03 - Place peaches cut side down on the grill and cook for 2–3 minutes until charred and caramelized. Grill the corn, turning occasionally, for about 10 minutes until lightly charred. Remove from heat and let cool slightly.
04 - Slice the grilled peaches into wedges. Stand each corn ear upright and carefully slice the kernels off the cobs.
05 - In a large salad bowl, toss together the grilled peach wedges, corn kernels, cherry tomatoes, red onion, and torn basil leaves.
06 - In a small bowl, whisk together 3 tbsp olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
07 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
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.
# Insider Tips:
01 -
- The char on the peaches turns something sweet into something almost smoky and complex, and you will wonder why you ever ate them any other way.
- It comes together in thirty minutes flat with no oven required, which means your kitchen stays cool on the hottest days of summer.
02 -
- If your peaches are overly ripe they will collapse on the grill and turn to mush, so pick fruit that is just barely soft for the best texture.
- Letting the corn rest a few minutes before cutting the kernels off saves your fingertips from the steam trapped inside the cob.
03 -
- Grill extra peaches and corn while you are at it because they keep well in the fridge and transform into an entirely different salad the next day with fresh greens.
- A light sprinkle of flaky sea salt over the finished dish right before serving wakes up every single flavor on the plate.