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+ servings
5 from 1 vote
Grilled Corn and Peach Salad
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
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
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.