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Home » Blog » Salad Recipes » Grilled Corn and Peach Salad

Grilled Corn and Peach Salad

Cathy Roma Published: Jul 3, 2019

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You can actually taste summer in this grilled corn and peach salad tossed in honey vinaigrette! It’s a little sweet, a little salty, and a whole lot of delicious! 

Grilled Corn and Peach Salad

Oh New Jersey. I never love you more than during the peak of summer. Lazy days at the shore, flip flop tan lines, sinfully early happy hours, and piles and piles of Jersey fresh produce. New Jersey is known for blueberries, (try them on this cake, this cobbler, or in this shortcake) farmstands selling plump tomatoes, corn on the cob, and juicy peaches.

This grilled corn and peach salad celebrates the fresh produce I have at my fingertips this summer.

I grabbed a bag full of corn and peaches the other day with the intention of simply grilling the corn on the cob, slathering it in butter and salt, and serving it alongside some chicken. But then I remembered (yep, mother of the year) that my son Jack has a mouth full of metal and corn on the cob is not his friend (more like his arch nemesis). So…plan B.

Grilled Corn and Peach Salad

I was still craving that slightly charred corn flavor, but wanted to serve a dish that could easily be scooped up with a fork. Hello corn salad!

Inspired by my recent haul, I decided to cut up a few of those fresh peaches and grill those as well. I threw some thick onion slices into the mix, bits of salty prosciutto for balance, and a handful of fresh parsley. A super simple honey vinaigrette tied it all together and I spooned it over a bed of soft bibb lettuce. Voila! Summer on a plate.

Grilled Corn and Peach Salad

Let’s make Grilled Corn and Peach Salad

  1. Drizzle the corn, peaches and onion with olive oil and grill until slightly charred.
  2. Cook the prosciutto until crisp while the vegetables are grilling.
  3. Whisk the honey vinaigrette. Cut the kernels off the corn and cut up the grilled vegetables. 
  4. Toss together with herbs and seasoning. Dress and serve over Bibb lettuce.

Tips for success

  • Looking for a vegetarian version? Omit the bacon and replace with a grilled mushroom if desired. Simply season a portobello mushroom with a little smoked paprika and drizzle with olive oil. Grill until slightly charred and dice.
  • Fruit and vegetables at their peak of freshness work best. Choose ripe, juicy peaches and flavorful corn.
  • The honey vinaigrette can be made in advance and kept in the refrigerator for several days. Bring to room temperature before dressing the salad.
  •  This makes a pretty presentation served over whole lettuce leaves. Prefer your greens mixed in? Simply tear or chop them and toss them in with the rest of the ingredients.

Grilled Corn and Peach Salad

More Super Summer Salads

  • Zucchini Noodle Cobb Salad
  • Grilled Chicken Caesar Salad
  • Greek Farro Salad
  • Plum Caprese Salad
5 from 1 vote
Grilled Corn and Peach Salad
Print
Grilled Corn and Peach Salad
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

You can actually taste summer in this grilled corn and peach salad tossed in honey vinaigrette! It's a little sweet, a little salty, and a whole lot of delicious! 

Course: Salad
Cuisine: American
Keyword: corn salad, grilled peach salad
Servings: 6 servings
Calories: 303 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
Grilled Corn and Peach Salad
  • 4 ears of corn, shucked
  • 3 peaches, pitted and cut into six wedges each
  • 1 large onion, peeled and cut into 1 inch slices
  • 2 tbsp olive oil, divided
  • 4 oz prosciutto, diced
  • 1/4 cup parsley, chopped
  • kosher salt and pepper
  • 1 head bibb or romaine lettuce
Honey Vinaigrette
  • 1 Tbsp honey
  • 2 Tbsp white wine vinegar
  • 1/4 cup extra virgin olive oil
  • Kosher salt and pepper
Instructions
Grilled Corn and Peach Salad
  1. Heat a grill to medium/high heat and brush the ears of corn, peach wedges and onion slices with 1 Tbsp olive oil. Grill until browned/charred to your liking.

  2. While the vegetables cook, heat the remaining olive oil in a medium non-stick skillet until hot but not smoking. Add the prosciutto and cook until browned and crisp, about 4 mins. Drain on a paper towel-lined plate.

  3. Cut the kernels off the grilled corn and coarsely chop the peaches and onion. 

  4. Combine the corn kernels, peaches, onion, prosciutto and parsley. Dress with the honey vinaigrette and season to taste with salt and pepper. 

  5. Arrange the bibb or romaine lettuce leaves on a platter. Spoon the corn salad on top and serve.

Honey Vinaigrette
  1. Whisk the honey and vinegar together. Add the oll in a steady stream while whisking and season with salt and pepper.

Recipe Notes
  • Looking for a vegetarian version? Omit the bacon and replace with a grilled mushroom if desired. Simply season a portobello mushroom with a little smoked paprika and drizzle with olive oil. Grill until slightly charred and dice.
  • Fruit and vegetables at their peak of freshness work best. Choose ripe, juicy peaches and flavorful corn.
  • The honey vinaigrette can be made in advance and kept in the refrigerator for several days. Bring to room temperature before dressing the salad.
  •  This makes a pretty presentation served over whole lettuce leaves. Prefer your greens mixed in? Simply tear or chop them and toss them in with the rest of the ingredients.
Nutrition Facts
Grilled Corn and Peach Salad
Amount Per Serving
Calories 303 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 12mg4%
Sodium 138mg6%
Potassium 447mg13%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 13g14%
Protein 5g10%
Vitamin A 1465IU29%
Vitamin C 14.7mg18%
Calcium 22mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in July 2018 but was republished with tips in July 2019.

Grilled Corn and Peach Salad
2

Grilling Recipes, Recipe, Salad Recipes Corn, grilled, honey, peach, prosciutto, salad, side dish, summer, honey vinaigrette, corn and peach, corn salad

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Comments

  1. Debbie says

    July 31, 2018 at 11:08 pm

    5 stars
    This is definitely a keeper! So good!

    Reply
    • Cathy says

      August 1, 2018 at 1:01 am

      So glad you enjoyed it Debbie!

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

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