This Freshly Charred Corn and Peach Salad is what summertime eating is all about! Packed with a stunning mix of fresh veggies and bright, bold flavor, this is a salad that does NOT mess around. Just set aside about 15 minutes, and you’ll have something nourishing, refreshing, and delicious on the table.
About This Recipe
You guys, peaches are EVERYTHING to me when they’re finally in season. But when they’re gone, they’re gone. Seasonal ingredients have a way of making any salad my new favorite, and this charred corn and peach salad was absolutely no different.
It’s fresh and summery, but you can switch in other fruits when peaches are out of season, and you want to keep the summer vibes going. I have a hard time picking a favorite part of this salad because yes, I LOVE peaches, but I also love a good charred ear of corn! The combination of the two? Unreal. (Check out my Summer Peach, Corn, and Goat Cheese Salad for another delicious take on this combo!)
The simple, tangy dressing drizzled on top of this salad really ties everything together, making this feel less like ‘eating your veggies’ and more like a treat. Because hey, salad shouldn’t be seen as a punishment, but instead a giant bowl of food that keeps on giving!
Ingredients and Substitutions
- Ears of corn: The biggest source of fiber in this salad. I like to use fresh ears of corn for this recipe since we’re charring them. If you prefer your corn to be more tender, just cook it first before charring it.
- Cherry tomatoes: Add sweetness and a pop of color, plus a good dose of vitamin C. Any small tomato variety will work just as well.
- A small peach: Make sure your peach is ripe for maximum sweetness. Mango or pineapple are great substitutes if peaches aren’t in season.
- Jalapeño: I like to add a little kick to balance out the sweetness of the peach and corn. Feel free to remove the seeds if you prefer less heat!
- Green onions: Bring a mild onion flavor that doesn’t overpower the other ingredients. Regular chives work great here too.
- Cilantro: I’m a huge cilantro fan and think it adds a lovely freshness to this salad. If you’re not a fan, flat-leaf parsley is a good swap.
- Radishes: Gotta have that satisfying crunch!
- Red wine vinegar: This is the base of our tangy dressing. A fruit-infused clear balsamic is absolutely delicious here too!
- Lime juice: I always add a generous squeeze of fresh lime juice. It really brightens up all the flavors.
Dietary Adaptations
This recipe is naturally vegan, vegetarian, gluten-free, and dairy-free, BUT if you want to make this lower in carbs/keto, you can swap the corn for diced jicama or cucumber (corn is fairly high-carb), and use a smaller amount of peach or swap it for diced avocado instead of another fruit.
How to Make Charred Corn & Peach Salad
- To prep your corn, you can grill it using your favorite method, OR go with either of these two options:
- If you like to cheat like me, simply char the outside of my corn over the open flame of my stove. Carefully, of course! I always use metal tongs.
- If you prefer your corn to be more tender, just cook it first before charring it. I like to wrap each ear of corn in a paper towel and microwave it for 4 minutes. After that, use your metal tongs to char it over the open flame of your stove.
- Now that the corn is prepped, set it aside to cool while you chop all your fruits and veggies.
- Next, slice your corn off the cob and add all the ingredients to a large bowl. Season your salad with lime juice, red wine vinegar, olive oil, and salt and pepper to taste.
- Toss well and enjoy!
How to Store
I recommend storing this salad in an airtight container in the fridge for up to 2 to 3 days. If you can, keep the dressing separate in a small jar, as letting the acid and salt sit too long will make the peaches mushy and draw moisture out of the corn. I also like to wait until just before serving to add any fresh herbs, rather than mixing them in ahead of time.
Helpful Tips
- Line your stove first: I always throw a sheet of foil or a baking sheet under my stove grates before charring corn. This saves you from scraping burnt kernel bits later.
- Boost the protein: I love throwing in a scoop of grilled chicken, shrimp, or black beans to turn this into a full weeknight dinner instead of just a side.
- Keep dressing separate for meal prep: Keep your dressing in its own little jar and add it right before eating. Otherwise the corn loses its crunch, and the peaches get mushy fast.
Serving Suggestions
I love this freshly charred corn and peach salad with my BBQ Pulled Pork and Peach Grilled Cheese (um, how perfect is that!?). It would also taste fantastic with grilled meat. This Sweet Garlic Spiced Grilled Flank Steak is something we make all summer long.
You can even enjoy this salad as a salsa piled on top of any grilled protein, tossed into greens, or as a dip with chips! Below I’ve got it served along some Air Fryer Blackened Mahi Mahi. DELISH.
Freshly Charred Corn and Peach Salad
Equipment
- Nakano knives https://nakano-knives.com/lillie
- Large end grain cutting board block https://rstyle.me/cz-n/ehk675ct497
Ingredients
- 2 ears of corn (291g after sliced off)
- 1 cup cherry tomatoes, halved (90 g)
- 1 small peach, diced (mango and pineapple work great too!) (130 g)
- 1 jalapeño, diced (25 g)
- ½ cup green onions, chopped (20 g)
- ½ cup cilantro, chopped (25 g)
- 3-4 radishes, chopped (35 g)
- 1 Tbsp red wine vinegar (or a fruit-infused clear balsamic is delicious!)
- 1 lime, juiced (15 g)
- ½ Tbsp olive oil (7 g)
- salt and pepper to taste
Instructions
- You can grill your corn using your favorite method. OR I like to cheat and simply char the outside of my corn over the open flame of my stove (carefully, with metal tongs). If you want your corn more tender, cook it first. My preferred method is to microwave in the husk (or wrapped in a paper towel for four minutes. After it’s cooked, use your metal tongs to char it over the open flame of your stove.
- Set the corn aside to cool while you get everything else chopped.
- Slice your corn off the cob and add all ingredients to a large bowl.
- Toss well and season to taste! Enjoy piled on top of any grilled protein, or simply tossed into greens, or as a dip with chips! This makes a perfect summer side.
Notes
Nutrition
Tried this recipe?
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This was delicious ! I added a teaspoon of honey to offset the spice in the jalapeño. I love a little sweetness along with the peaches .
So tasty and fresh 😊 mango is fab also