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Sweet Corn Salad with Peaches

Sweet corn salad with peaches featuring charred kernels, golden peach chunks, and a honey-lime dressing for a fresh summer side. Tossed with basil and optional feta for a bright, lightly smoky corn peach salad vibe.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Sweet corn salad with peaches
  • 4 ears corn Husked and grilled or broiled
  • 3 peaches Ripe, peeled and diced
  • 1 cup cherry tomatoes Halved
  • 0.25 cup red onion Finely diced
  • 0.25 cup fresh basil Torn
  • 2 oz feta cheese Crumbled (optional)
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 0.5 tsp cumin
  • salt To taste
  • pepper To taste

Equipment

  • 1 sheet pan

Method
 

Grill and prep the produce
  1. Grill the corn over medium-high heat for 10 minutes, turning regularly, until charred in spots, then cool slightly and cut kernels from the cob.
  2. Place the kernels, diced peaches, halved cherry tomatoes, finely diced red onion, and torn basil into a large bowl.
Make the honey-lime dressing and finish
  1. Whisk olive oil, lime juice, honey, cumin, salt, and pepper together until smooth.
  2. Pour the dressing over the salad and toss to coat so the peaches and corn look evenly glazed.
  3. Top with crumbled feta if using, then toss once more right before serving for the best coating.
  4. Serve immediately, or refrigerate up to 2 hours and toss again before serving.

Notes

Pro tip: char the corn in spots (don’t fully blacken), then cool slightly before cutting so the kernels stay intact. Refrigerate in a covered container up to 2 days; freezing isn’t recommended because peaches get watery. For a dairy-free swap, omit the feta and add an extra pinch of salt and pepper to keep the flavor balanced.