It’s no secret that I love a big salad. Chopped salad. Chicken salad. Tuna Salad. Arugula, kale, crunch romaine, half a head of iceberg. Kept simple and light, or decked out with all the cheese, fruit, and nuts. I don’t see salad as a punishment. I see it as a giant bowl of food that keeps on giving!

Using seasonal ingredients makes any salad my new favorite. Haha. And this freshly charred corn and peach salad was no exception. It’s fresh and summer-y, but you can switch in other fruits when peaches are out of season, and you want to keep the summer vibes going. 

Overhead shot of white bowl with corn and peach salad

What You’ll Need for a Charred Corn and Peach Salad:

  • Ears of corn
  • Cherry tomatoes, halved
  • A small peach, diced (mango and pineapple work great too!)
  • Jalapeño, diced
  • Green onions, chopped
  • Cilantro, chopped
  • Radishes, chopped 
  • Red wine vinegar (or a fruit-infused clear balsamic is delicious!)
  • A lime, juiced 
  • Olive oil
  • Salt and pepper to taste
corn and peach salad www.lillieatsandtells.com

How to Make Corn and Peach Salad:

You guys, peaches are EVERYTHING to me when they’re finally in season. But when they’re gone, they’re gone. *insert tears here. Luckily our family likes to grill all year long, so we’ll still enjoy sides like this even when it isn’t technically Summer anymore. We use this same recipe and just swap in the fruit we can find like mango or pineapple. 

It’s hard to pick a favorite part of this salad because yes I LOVE peaches, I also love a good charred ear of corn. To prep your corn for the salsa, you can grill your corn using your favorite method. OR, if you are anything like me, I like to cheat and 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. My preferred method to cook corn is to use the microwave. I wrap each ear of corn in a paper towel and microwave it for four minutes. After the ear of corn is cooked, use your metal tongs to char it over the open flame of your stove.

Time to chop:

Now that the corn is prepped, set it aside to cool while you get everything else ready. Grab your cherry tomatoes, small peach (or mango and pineapple if peaches are out of season),  jalapeño, green onions, cilantro, and radishes. It’s time to get chopping! Personally, I love chopping by hand when I am using my Nakano knives and large end grain cutting board block. But, if you don’t love chopping by hand, or you are in a hurry, try the alligator chopper. I love using my alligator chopper on weeknights when I need to speed things up a bit. (Or especially when making pico!)

close up of diced peaches in a salad

Once everything is chopped, slice your corn off the cob, and add all ingredients to a large bowl. Season your salad with lime juice, red wine vinegar (or a fruit-infused clear balsamic is also delicious!), olive oil, and salt and pepper to taste. I use a clear balsamic vinegar I find at Trader Joe’s called “White Modena”, but any vinegar that you like the taste of will work! For something special, I love using fresh, fruity vinegar from Baker and Olive. The lemon or peach white balsamic would be amazing with this charred corn and peach salad.

Now that your salad is seasoned, toss, and enjoy!

Serving Suggestions:

Enjoy your freshly charred corn and peach salsa piled on top of any grilled protein, simply tossed into greens, or as a dip to enjoy with chips! This makes a perfect summer side! (Or anytime side if you grill year long like me.) Below I’ve got it served along some air-fried, blackened mahi mahi. DELISH.

meet your macros with this salad www.lillieatsandtells.com

Similar Recipes: 

Chopped Peach Caprese Salad

Rainbow Veggie, Peach, and Basil Chopped Salad

Berry and Goat  Cheese Salad

Easy Watermelon Cucumber Feta Salad

Quick and Zesty Italian Chopped Salad

Disclosure: I only recommend products I would use myself and all opinions expressed here are our own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

close up of diced peaches in a salad

Freshly Charred Corn and Peach Salad

This macro-friendly charred corn and peach salad is fresh and delicious. It will help keep Summer alive all year long.
5 from 1 vote
Course Appetizer, dinner, Low Carb, Lunch, Main Course, Quick, Salad, Veggies
Cuisine California Fresh, Fresh, Healthy
Prep Time 15 minutes
Servings 4 people
Calories 99 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

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)
  • 1/2 cup green onions, chopped (20 g)
  • 1/2 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)
  • 1/2 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

MFP: Lillie Eats and Tells Charred Corn and Peach Salad
*Peaches are EVERYTHING to me when they’re finally in season. But when they’re gone, they’re gone. *CRYING. But since we grill all year, we’ll still enjoy sides like this, and just swap in fruit we can find like mango, or pineapple.
Vinegar: I use a clear balsamic vinegar I find at Trader Joe’s called “White Modena” but any vinegar that you like the taste of, will work! For something special, I love to use a fresh, fruity vinegar from Baker and Olive like the lemon or peach white balsamic.

Nutrition

Serving: 160g or 1/4th the recipeFiber: 2.6gCalories: 99kcalFat: 2.4gProtein: 2.3gCarbohydrates: 18.9g
Keywords charred corn, corn, fresh, healthy, light, low carb, macro-friendly, peach, salad

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

You might also like

Share this recipe

Pin0

Categories

Shop my Cookbooks

Available in Hardcopy and Digital

About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

Leave a comment

Your email address will not be published.

Recipe Rating




Comments