Grilled Peach Corn Salad (Print version)
Charred peaches and corn with tomatoes, basil, honey-balsamic dressing and torn creamy cheese—bright, picnic-ready summer dish.
# What goes in:
→ Produce
01 - 3 ripe peaches, halved and pitted
02 - 2 ears fresh corn, husked
03 - 1 cup cherry tomatoes, halved
04 - ½ small red onion, thinly sliced
05 - ¼ cup fresh basil leaves, torn
→ Dairy
06 - 3.5 oz creamy cheese (burrata, fresh mozzarella, or goat cheese)
→ Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 tsp honey
10 - ½ tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# Cooking steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Lightly brush the peach halves and corn ears with olive oil to prevent sticking.
03 - Place peaches cut side down on the grill and cook for 2–3 minutes until charred and caramelized. Grill the corn, turning occasionally, for about 10 minutes until lightly charred. Remove from heat and let cool slightly.
04 - Cut the grilled peaches into wedges. Slice the kernels off the corn cobs and discard the cobs.
05 - In a large salad bowl, combine the grilled peach wedges, corn kernels, cherry tomatoes, red onion, and torn basil leaves.
06 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well emulsified.
07 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
08 - Tear the creamy cheese into pieces and scatter over the top of the salad. Serve immediately.
# Tips from flavorandfeast:
01 -
- Grilling the peaches transforms their sweetness into something almost candy like with barely any effort.
- The creamy cheese melting into the warm vegetables creates a sauce all on its own so you never need anything heavy.
02 -
- Grilled peaches go from perfectly caramelized to burnt in seconds so set a timer and stay right beside the grill.
- Adding the cheese while the vegetables are still slightly warm causes it to soften into gorgeous creamy pockets throughout the salad.
03 -
- Grill extra peaches and keep them in the fridge because they are incredible chopped up over yogurt the next morning.
- The dressing can be made up to three days ahead and stored in a jar so you can shake and pour whenever the mood strikes.