Why You’ll Love This Recipe

I love how this salad balances sweetness, crunch, and freshness in every bite. The juicy peaches pair beautifully with the crisp corn kernels, while the dressing adds just the right amount of tang. It’s quick to prepare, looks gorgeous on the table, and tastes like sunshine in a bowl.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ears fresh sweet corn, kernels removed
3 ripe peaches, pitted and sliced
½ cup cherry tomatoes, halved
¼ small red onion, thinly sliced
¼ cup fresh basil leaves, torn
¼ cup fresh cilantro leaves

For the dressing:

3 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon honey or maple syrup
A pinch sea salt
A dash freshly cracked black pepper

directions

In a small jar or bowl, whisk together all the dressing ingredients until well combined.
In a large bowl, combine the corn kernels, peaches, cherry tomatoes, red onion, basil, and cilantro.
Drizzle the dressing over the salad and toss gently to coat.
Serve immediately for the freshest flavor.

Servings and timing

This recipe makes 4 servings and takes about 15 minutes from start to finish. It’s an easy option for a light lunch or a colorful side dish.

Variations

I sometimes grill the corn for a smoky flavor before cutting off the kernels.
I swap basil for mint when I want a brighter, cooler taste.
I add crumbled feta or goat cheese for extra creaminess.
If I don’t have peaches, I use nectarines or even ripe plums.
I’ve added diced avocado for more creaminess and healthy fats.

storage/reheating

I store any leftover salad in an airtight container in the fridge for up to 1 day. Since peaches soften quickly, I prefer to dress the salad just before serving. The dressing can be made ahead and stored separately in the fridge for up to 4 days.

FAQs

Can I make this salad ahead of time?

Yes, I prepare the ingredients in advance but keep the dressing separate until just before serving.

Do I have to cook the corn?

No, fresh sweet corn is tender enough to eat raw, but I sometimes blanch or grill it for a different flavor.

Can I make this salad vegan?

Yes, I ensure the dressing uses maple syrup instead of honey and avoid adding cheese.

What if I can’t find fresh peaches?

I use nectarines or canned peaches (well-drained) when fresh ones aren’t available.

How can I make it spicier?

I add a finely chopped jalapeño or a pinch of chili flakes for a little heat.

Conclusion

This sweet corn salad with peaches is my go-to for a fresh, colorful, and flavorful summer dish. It’s simple to make, full of vibrant ingredients, and endlessly adaptable. I love how the sweetness of the corn and peaches pairs with the tangy dressing—it’s a combination I could eat all season long.