Grilled Peach Corn Salad (Printable)
Sweet grilled peaches and corn with cherry tomatoes, basil and a honey-balsamic drizzle, topped with creamy cheese.
# What You'll Need:
→ Produce
01 - 3 ripe peaches, halved and pitted
02 - 2 ears 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 Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Lightly brush the peach halves and corn ears with a thin coating of olive oil to prevent sticking.
03 - Place peaches cut side down on the grill and cook for 2 to 3 minutes until charred and caramelized. Grill the corn, turning occasionally, for about 10 minutes until lightly charred on all sides. Remove from heat and let cool slightly.
04 - Cut the grilled peaches into wedges. Stand each corn cob upright and slice the kernels off the cobs.
05 - In a large salad bowl, combine the grilled peach wedges, corn kernels, cherry tomatoes, red onion slices, and torn basil leaves.
06 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until 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.
# Expert Advice:
01 -
- Grilling transforms ordinary peaches into something deeply smoky and almost dessert like, making this salad unforgettable.
- It comes together in half an hour with zero fancy technique, just honest summer ingredients doing their thing.
02 -
- Do not move the peaches too early on the grill, patience is what creates those beautiful char marks and concentrates the flavor.
- Adding the cheese while the peaches are still slightly warm causes the burrata to soften into the salad in the most heavenly way.
03 -
- Let the corn rest a minute before cutting the kernels so you do not burn your fingers and lose half the juices to the cutting board.
- Tearing the basil at the very last second preserves its bright green color and perfumed flavor far better than chopping it ahead of time.