Peach Tomato Corn Salad
If summer could be served in a bowl, I’m pretty sure it would look like this Peach Tomato Corn Salad. It’s packed with juicy peaches, sweet cherry tomatoes and smoky grilled corn, with plenty of fresh basil and a big squeeze of lime to bring it all together. It’s incredibly simple yet so flavorful, and is perfect served with your favorite summer dishes!
Sometimes I throw a salad together with ingredients that I have with no planning whatsoever, and I’m always blown away by the results.
This Peach Tomato Corn Salad definitely blew my mind after one bite. I already knew I loved the peach tomato combination from my tomato peach burrata salad, but this one is even better.
Smoky grilled corn is combined with sweet, juicy peaches and cherry tomatoes, green onions, fresh basil and lime juice for one of the best summer salads.
It’s simple, colorful, and it’s bursting with fresh flavor. I love it with burgers, grilled meats or in bowls. And it can even double as a salsa with your favorite chips.
This is the salad that I’m taking to every summer gathering from here on out.
Craving more seasonal salads? Be sure and checkout my collection of best summer salads!
Why you’ll love this recipe
- It tastes like summer. Sweet corn, juicy peaches, ripe tomatoes and basil are some of the best flavors of the season. Check out my August Seasonal Produce Guide for more in-season produce and recipe inspiration.
- Grilled corn adds smoky flavor. Charring the corn balances the sweetness of the peaches and tomatoes and adds great texture.
- There’s no heavy dressing. Fresh lime juice is all you need to brighten the flavors and let the produce shine.
- It’s quick and versatile. Serve it with grilled chicken, fish, burgers or tacos, or bring it to your next summer cookout.
Recipe ingredients
- Fresh corn. You’ll need 3 cups of corn kernels, or about 4 ears of corn. Grilling the corn adds a delicious smoky flavor that makes this salad extra special. See my grilled corn on the cob recipe for all of my easy tips, or make my air fryer corn on the cob.
- Peach. Use a ripe but firm peach for the best flavor and texture. If it’s overly ripe, it can become mushy when the salad is tossed.
- Cherry tomatoes. Their sweet flavor is perfect with the peaches and grilled corn, and they hold their shape well.
- Green onions. Thinly slice them on the bias for mild onion flavor without overpowering the other ingredients.
- Fresh basil. Basil pairs beautifully with both peaches and tomatoes and adds a fresh, aromatic flavor. Swap the basil with cilantro or your favorite fresh herbs.
- Lime juice. Fresh lime juice adds acidity and brings all of the sweet and savory flavors together.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
This salad couldn’t be easier to make, and most of the work is simply prepping the fresh ingredients.
Pro tip: Let the grilled corn cool before assembling the salad. If the corn is still hot, it can soften the peaches and tomatoes and wilt the basil. Cooling it first keeps all of the ingredients fresh and gives the salad the best texture.
See the recipe card below for full instructions.
Tips for success
- Choose a ripe but firm peach. It should smell fragrant and give slightly when gently pressed. Very soft peaches will break down when the salad is tossed.
- Don’t skip the char on the corn. Those caramelized, smoky kernels provide a nice contrast to the sweet peaches and tomatoes.
- Use fresh lime juice. Since the dressing is so simple, fresh lime makes a noticeable difference.
- Add the basil just before serving. This keeps it bright, fresh and vibrant instead of bruised or wilted.
Recipe FAQs
No. You can use boiled, steamed or even raw sweet corn when it’s at its peak. Grilling is my favorite method because the smoky char adds another layer of flavor, or you can also make my air fryer corn on the cob.
Fresh corn provides the best flavor and texture for this recipe, but frozen corn will work in a pinch. Thaw it completely and pat it dry, then sauté it in a hot skillet until lightly charred for more flavor.
You can grill the corn and remove it from the cob up to a few days in advance, but this salad is best assembled shortly before serving.
Serving suggestions
There are a number of ways to serve this delicious summer salad. Below are some of my favorite!
- Pair it with grilled tri tip or grilled pork tenderloin at your next cookout.
- It’s great alongside grilled burgers or grilled turkey burgers.
- Serve it bowl style with my cilantro lime chicken and cilantro lime cauliflower rice. My cilantro lime rice is another tasty option.
- It’s the perfect topping for blackened salmon.
- It also makes a great salsa! Serve with chips or as a topping for tacos or chicken burrito bowls.
More salad recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Peach Tomato Corn Salad
Ingredients
- 4 ears corn husks and silks removed; about 3 cups corn kernels
- 1 large peach ripe yet firm, chopped; about 1 cup; see note 2
- 1 pint cherry tomatoes halved
- 2 green onions sliced thinly on the bias
- 1/3 cup chopped fresh basil
- 1 lime juiced
- salt and pepper, to taste
Instructions
Grill the corn
- Preheat the grill to medium high heat. Grill the corn until tender and lightly charred, turning as needed so it cooks evenly, about 8-12 minutes. Once it's cool enough to handle, cut the kernels from the cob.4 ears corn
Assemble the salad
- Place the corn, peach, cherry tomatoes, green onions, basil, lime juice, salt and pepper in a large bowl and toss gently to combine. Taste and adjust the seasoning as needed. Enjoy!1 large peach, 1 pint cherry tomatoes, 2 green onions, 1/3 cup chopped fresh basil, 1 lime, salt and pepper, to taste
Notes
- Pro tip: Let the grilled corn cool completely before assembling the salad. Warm corn can soften the peaches and tomatoes and cause the basil to wilt.
- Use a ripe but firm peach so it’s sweet and juicy but still holds its shape when tossed.
- Add the basil and lime juice just before serving for the freshest flavor and color.
- This salad is best the day it’s made. Store leftovers covered in the refrigerator for up to 2 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
