Sweet Corn Peach Summer Salad

This sweet corn salad with peaches celebrates summer's finest ingredients in a simple yet vibrant dish. The natural sweetness of fresh corn pairs perfectly with juicy peaches, creating a refreshing side that works for everything from backyard barbecues to light lunches.

I first made this salad for a family reunion picnic last August, and it disappeared faster than any other dish on the table. Even my nephew who claims to hate vegetables came back for seconds!

Ingredients

• Fresh sweet corn kernels from local farms offer the best flavor and texture for this salad
• Ripe peaches should yield slightly to gentle pressure ensure maximum juiciness and sweetness
• Red bell pepper adds a crisp texture and vibrant color contrast
• Red onion provides a sharp bite that balances the sweet elements perfectly
• Fresh basil brings an aromatic quality that elevates the entire dish
• Extra virgin olive oil creates the base for a light dressing that won't overpower the delicate flavors
• Balsamic vinegar adds a touch of acidity and depth to cut through the sweetness
• Sea salt and freshly ground black pepper allow you to season to your exact preference

Step-by-Step Instructions

Prepare the corn

Start with the freshest sweet corn possible, preferably purchased the same day. Remove husks and silk completely. You can either boil the corn for 4 minutes until tender but still crisp, or grill it for a smokier flavor. Allow to cool completely before cutting kernels from the cob by standing it upright and slicing downward with a sharp knife.

Select perfect peaches

Choose peaches that are fragrant and yield slightly to gentle pressure. To dice them neatly, first cut around the pit, twist the halves apart, remove the pit, then cut into uniform cubes about half an inch in size. The juices will naturally incorporate into the dressing.

Combine fresh ingredients

Place corn kernels, diced peaches, finely diced red bell pepper, and minced red onion in a large bowl. The contrast of textures creates interest in every bite. Add freshly chopped basil just before serving to preserve its vibrant color and aroma.

Create a balanced dressing

In a separate small bowl, whisk together the olive oil and balsamic vinegar until emulsified. The ratio of oil to vinegar can be adjusted based on your preference for acidity. Season generously with salt and freshly ground black pepper.

Finish with gentle tossing

Pour the dressing over the salad ingredients and fold everything together using a rubber spatula. This gentle technique prevents the delicate peaches from breaking down while ensuring every component is evenly coated with dressing.

Bookmark

The combination of sweet corn and peaches might sound unusual, but it's actually an old Southern pairing that makes perfect sense when you think about harvest timing. My grandmother used to make a version of this every August when both ingredients were at their peak. The smell of fresh basil always reminds me of her kitchen during late summer.

Make-Ahead Tips

This salad can be partially prepped in advance to save time. Cook and cut the corn, dice the pepper and onion, and refrigerate them separately. Make the dressing and store it in a jar. Wait until just before serving to cut the peaches and add the basil, as these elements are best when freshest. Final assembly takes just minutes when the components are ready.

Seasonal Variations

While this salad shines brightest with summer produce, you can adapt it throughout the year. In spring, substitute strawberries for peaches. Fall brings opportunities to use apples or pears with a maple-tinged dressing. Winter versions can incorporate roasted butternut squash and dried cranberries for a heartier take on the same concept. The corn can be frozen in off-seasons but will never quite match the sweetness of fresh.

Serving Suggestions

This versatile salad pairs beautifully with grilled proteins like chicken, fish, or shrimp. For a complete vegetarian meal, serve it alongside a quinoa pilaf or a simple bean dish. The bright flavors also complement spicier main courses by providing a cooling counterpoint. For a stunning presentation, serve in a shallow bowl lined with butter lettuce leaves and garnish with additional basil leaves and edible flowers.

Recipe FAQs

→ Can I make this corn and peach salad ahead of time?

Yes, you can prepare this salad up to 8 hours ahead of time. For best results, keep the dressing separate until about 30 minutes before serving. This prevents the vegetables from becoming soggy while still allowing the flavors to meld together.

→ What can I substitute for fresh corn?

If fresh corn isn't available, you can use thawed frozen corn kernels. Make sure to drain them well. Canned corn will work in a pinch, but the texture and flavor won't be as vibrant as fresh or frozen corn.

→ How do I know if my peaches are ripe enough?

Ripe peaches should yield slightly to gentle pressure and have a sweet fragrance. They should feel heavy for their size and have a golden-yellow background color (not green). Avoid using overly soft peaches as they'll make the salad too mushy.

→ What main dishes pair well with this salad?

This sweet corn and peach salad pairs beautifully with grilled chicken, fish, or shrimp. It's also excellent alongside burgers, pulled pork, or grilled vegetable skewers. For a vegetarian meal, serve it with a quinoa pilaf or crusty bread.

→ Can I add cheese to this salad?

Absolutely! Crumbled feta, fresh mozzarella pearls, or goat cheese make excellent additions. The creaminess and slight saltiness of the cheese creates a wonderful contrast to the sweet corn and peaches.

→ How long will this salad keep in the refrigerator?

This salad is best enjoyed the day it's made, but will keep in an airtight container in the refrigerator for up to 2 days. The peaches and basil may soften over time, but the flavors will continue to develop.