Late summer is the perfect time to build meals around fresh produce. Peaches are sweet and fragrant, corn is crisp and abundant, and gardens and farmers markets are filled with tomatoes and herbs. This grilled peach and corn salad brings those seasonal ingredients together in a dish that feels special without requiring complicated preparation.

The combination of warm grilled fruit, smoky corn, crisp greens, juicy tomatoes, creamy cheese, and a bright homemade dressing creates a satisfying balance of flavors and textures. Serve it as a light lunch, a colorful side dish, or part of a relaxed backyard dinner.

It is also easy to adapt. Add grilled chicken for a complete meal, leave out the cheese for a dairy-free version, or replace the greens and toppings with ingredients already in your refrigerator.

Grilled Peach and Corn Salad

Servings: 4 as a side dish or 2 as a main course
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: Approximately 25 minutes

Ingredients

For the salad

• 3 ripe but firm peaches

• 3 ears of fresh corn, husks and silk removed

• 5 ounces arugula, spring mix, or chopped romaine

• 1 cup cherry or grape tomatoes, halved

• ½ small red onion, thinly sliced

• ½ cup crumbled feta or goat cheese

• ¼ cup fresh basil leaves, torn or thinly sliced

• ¼ cup toasted pecans, walnuts, or sliced almonds

• 1 tablespoon olive oil

• Salt and freshly ground black pepper

For the dressing

• 3 tablespoons extra-virgin olive oil

• 1½ tablespoons fresh lemon juice

• 1 tablespoon balsamic vinegar

• 1 teaspoon honey or maple syrup

• 1 teaspoon Dijon mustard

• 1 small garlic clove, finely grated or minced

• ¼ teaspoon salt

• Freshly ground black pepper to taste

How to Choose the Best Peaches

Look for peaches that smell fragrant and give slightly when gently pressed near the stem. They should be ripe enough to taste sweet but firm enough to remain intact on the grill.

Very soft peaches can become difficult to turn and may fall apart during cooking. If the peaches are still hard, leave them at room temperature for a day or two before making the salad.

Yellow peaches work especially well because their light acidity balances the sweetness of the corn and dressing. White peaches may also be used, although they generally have a milder flavor.

Step 1: Prepare the Dressing

Add the olive oil, lemon juice, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper to a small jar. Close the lid securely and shake until the ingredients are combined.

Alternatively, whisk the dressing in a small bowl. Taste and adjust as needed. Add more lemon juice for brightness, honey for sweetness, or salt to bring the flavors together.

Set the dressing aside while preparing the salad.

Step 2: Heat the Grill

Preheat an outdoor grill or grill pan to medium-high heat. Clean and lightly oil the cooking surface to help prevent sticking.

Cut each peach in half and remove the pit. Cut the halves into thick wedges or leave them halved for grilling. Lightly brush the peaches and corn with one tablespoon of olive oil.

Season the corn with a small amount of salt and pepper.

Step 3: Grill the Peaches and Corn

Place the corn directly on the grill. Cook for approximately 8 to 10 minutes, turning every few minutes, until the kernels are tender and lightly charred on several sides.

Place the peaches cut-side down on the grill. Cook for approximately 2 to 3 minutes, or until grill marks appear. Turn carefully and cook for another minute if desired.

The goal is to warm and lightly caramelize the fruit without making it overly soft.

Transfer the peaches and corn to a plate and allow them to cool for several minutes.

Step 4: Assemble the Salad

Place the greens in a large serving bowl. Add the tomatoes, red onion, basil, and crumbled cheese.

When the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice downward to remove the kernels. Add the corn to the salad.

Slice the grilled peaches into smaller wedges if they were grilled in halves. Arrange them over the greens.

Drizzle approximately half of the dressing over the salad and toss gently. Add more dressing as needed. Finish with the toasted nuts and additional black pepper.

Serve immediately.

Easy Ways to Make It a Complete Meal

This salad works well as a side dish, but it can easily become a full lunch or dinner.

Try adding:

• Sliced grilled chicken

• Grilled shrimp

• Seared salmon

• Chickpeas or white beans

• Cooked quinoa or farro

• Crispy bacon or prosciutto

• Sliced avocado

• Grilled halloumi cheese

For a summer gathering, serve the salad with grilled chicken, burgers, seafood, or vegetable skewers. It also pairs well with crusty bread, iced tea, sparkling water, or lemonade.

Ingredient Substitutions

One of the strengths of this recipe is its flexibility.

No peaches? Use nectarines, plums, pineapple, or fresh berries.

No fresh corn? Use thawed frozen corn. Sauté it in a hot skillet until lightly browned.

No arugula? Substitute spinach, romaine, spring mix, or finely chopped kale.

No feta or goat cheese? Try fresh mozzarella, blue cheese, shaved Parmesan, or dairy-free cheese.

Nut-free option: Replace the nuts with roasted sunflower seeds or pumpkin seeds.

Vegan option: Omit the cheese or use a plant-based alternative, and choose maple syrup instead of honey for the dressing.

Can This Salad Be Made Ahead?

Several parts of the recipe can be prepared in advance.

The dressing may be made up to three days ahead and stored in a covered container in the refrigerator. Bring it to room temperature and shake well before using.

The corn and peaches may be grilled several hours before serving. Store them separately in the refrigerator once cooled.

For the best texture, assemble the salad shortly before serving. Adding the dressing too early may cause the greens to wilt.

How to Store Leftovers

Store leftover salad in an airtight container in the refrigerator and use it within one day. The flavor will still be enjoyable, although the greens may soften after being dressed.

For meal preparation, keep the greens, grilled produce, cheese, nuts, and dressing in separate containers. Combine them just before eating.

The Perfect Taste of Late Summer

Grilled peach and corn salad captures what makes August cooking so appealing: fresh ingredients, simple preparation, and plenty of color. The warm peaches and smoky corn add depth, while the greens, herbs, tomatoes, and lemon-balsamic dressing keep the dish light and refreshing.

Whether served at a backyard gathering, a family dinner, or a quiet meal at home, this versatile salad offers an easy way to enjoy the best flavors of the season.