Grilled Peach Corn Salad (Printable Version)
Charred peaches and corn with basil, cherry tomatoes and a honey-balsamic dressing, topped with torn creamy cheese.
# What You'll Need:
→ Produce
01 - 3 ripe peaches, halved and pitted
02 - 2 ears of fresh corn, husked
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, thinly sliced
05 - 1/4 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 - 1/2 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# How To Make It:
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 and promote even charring.
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 on all sides. Remove from the grill and let cool slightly.
04 - Cut the grilled peaches into wedges. Stand each corn cob upright and slice the kernels off the cobs into a bowl.
05 - In a large salad bowl, combine the grilled peach wedges, corn kernels, halved cherry tomatoes, sliced red onion, and torn basil leaves.
06 - In a small bowl, whisk together 3 tbsp 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 while the peaches and corn are still slightly warm.
# Expert Advice:
01 -
- The char on the peaches meets the creamy cheese in a way that makes people close their eyes when they take a bite.
- It comes together in thirty minutes with zero fancy technique, just a hot grill and a knife.
02 -
- Peaches that are too ripe will fall apart on the grill and turn into jam, so aim for firm but fragrant.
- Letting the grilled corn rest for a minute before cutting the kernels off keeps them from jumping everywhere.
03 -
- Cut a tiny slice off the rounded side of each peach half so it sits flat on the grill and does not roll around.
- Warm the honey for ten seconds in the microwave before whisking it into the dressing so it blends smoothly instead of clumping.