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!
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.
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.
Let’s make Grilled Corn and Peach Salad
- Drizzle the corn, peaches and onion with olive oil and grill until slightly charred.
- Cook the prosciutto until crisp while the vegetables are grilling.
- Whisk the honey vinaigrette. Cut the kernels off the corn and cut up the grilled vegetables.
- 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.
More Super Summer Salads
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!
- 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
- 1 Tbsp honey
- 2 Tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- Kosher salt and pepper
-
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.
-
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.
-
Cut the kernels off the grilled corn and coarsely chop the peaches and onion.
-
Combine the corn kernels, peaches, onion, prosciutto and parsley. Dress with the honey vinaigrette and season to taste with salt and pepper.
-
Arrange the bibb or romaine lettuce leaves on a platter. Spoon the corn salad on top and serve.
-
Whisk the honey and vinegar together. Add the oll in a steady stream while whisking and season with salt and pepper.
- 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.
Update Notes: This post was originally published in July 2018 but was republished with tips in July 2019.
1
This is definitely a keeper! So good!
So glad you enjoyed it Debbie!