Grilled Corn and Peach Salad
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Grilled Corn and Peach Salad is a hit at summer BBQs! This summer dish can be served as a salad or salsa. It goes great on chips, tacos, a bed of lettuce, or just eat with a spoon! Make use of those fresh fruits and veggies from the garden with this fresh, vibrant, tangy, and slightly sweet side dish.
Best served with Bacon Blue Cheese Burgers, Ribeye Steak, Boneless Pork Chops, or Jalapeno Popper Chicken!
🍉 Fresh Summer Foods
While I love fresh fruits and vegetables from the garden, sometimes I find my counter over flowing with food. And there’s nothing I hate more than seeing fresh, beautiful produce going to waste. Summer salads (or salsas) are a fun and unique way to use up your produce. Not to mention it makes for a great dish to bring to your next neighborhood BBQ.
🌽 Ingredients & Substitutions for Grilled Corn and Peach Salad
- Corn on the Cob (or canned whole kernel if out of season)
- Peaches (or nectarines)
- Jalapeno
- Red Onion
- Orange (for zest and juice)
- Mini Cucumbers (for the crunch and least amount of seeds)
- Fresh Basil
- Red Wine Vinegar (or white)
- Avocado Oil (or olive oil)
- Agave (or honey)
- Garlic (minced)
- Salt & Pepper
🥗 Is it a salad or a salsa?
You really could classify it as either. A salsa is typically more of a sauce or used as a dip. This particular dish, while marinating in its own juices, isn’t liquid heavy. On the other hand, typically you would see a salad served as a bed of greens. This dish has no greens. Though you could absolutely serve it with grilled chicken on a bed of romaine. That would be delicious!
👩🍳 How to Make this Summer Salad
- Start by grilling the corn on the cob, husks removed, and the peaches. Rub with avocado oil on all sides before grilling on the BBQ or over high heat on the cast iron grill pan. Once charred to your liking, remove them and allow to cool before dicing the peaches and cutting off the kernels.
- Prepare the other veggies. Dice them all into bite sized pieces, about the same size as the corn kernels for proper mixing.
- Assemble the orange basil vinaigrette and toss everything together in a large bowl.
- Cover and store in the refrigerator for 30 minutes to overnight.
🔥 How to Grill Corn on the Cob without a Grill
Stovetop: If you don’t have a grill or are like me have a high chance of it being covered in snow, you can grill your corn on the cob right on the stovetop using a cast iron grill pan. Rub the de-husked corn cobs with oil and place down on the hot skillet. Don’t be afraid. Get it screaming hot like with a steak! Let the corn char about 5 minutes on each side. Roll it about four times to get the majority of the corn charred. You can also cut the kernels off of the corn or use drained canned corn and just sauté in the pan over medium-high heat for about 5-10 minutes.
Oven: If you need to make a large batch, do it in the oven! Use a baking sheet lined with aluminum foil. Rub the de-husked corn on the cob with oil like above. Add to a 375F oven for about 10 minutes on the center rack. Then move the corn to the upper 1/3 of the oven and broil on all sides. Keep a close eye so as not to burn, but we do want that char.
🍴 How to Serve Grilled Corn and Peach Salad
This dish is best served cold and made ahead. If you’re able to make this the day before you need it and let those flavors truly marinate overnight in the refrigerator, you’ll be mighty happy.
You really want to make sure that you’re enhancing flavors for this dish, including the sugars in the corn and peaches. So be sure to grill them either on the BBQ grill or on your cast iron grill pan.
⏳ How to Store Leftovers
This is not a recipe that stores well frozen, nor is it one you want to can. Plan to enjoy this within 3 days of being made. Store leftovers during that time in the refrigerator covered with plastic wrap or in an airtight container.
👉 Pin It for Later!
Grilled Corn and Peach Salad
Equipment
- BBQ grill or Cast Iron Grill Pan
- large bowl
- Small Bowl
- Whisk
Ingredients
- 2 Tablespoons avocado oil
- 3 corn cobs
- 2 peaches
- 6 mini cucumbers
- 1 red onion
- 1-2 jalapenos keep seeds if you want spicy
Orange Basil Vinaigrette
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- zest of half an orange
- juice of half to whole orange
- 2 clove of garlic minced
- 2 Tablespoons agave or honey
- 2-3 Tablespoons fresh basil minced
- 2 teaspoons salt
- 1/2 teaspoon fresh black pepper
Instructions
- Remove the husks from the corn cobs and slice the peaches so as to remove any rough spots and the pit. Rub with avocado oil on all sides before grilling on the BBQ or over high heat on the cast iron grill pan. Once charred to your liking, remove them and allow to cool before dicing the peaches and cutting off the kernels.
- Prepare the other veggies while the corn and peaches char. Dice them all into bite sized pieces, about the same size as the corn kernels for proper mixing.
- Assemble the orange basil vinaigrette by combining all ingredients into a small bowl and whisking together for a proper emulsion.
- Toss all ingredients together in a large bowl and pour the dressing over. Mix well.
- Cover and store in the refrigerator for 30 minutes to overnight.
Nutrition
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