This hearty salad is filled with sweet peaches, juicy tomatoes, crunchy corn, and salty feta for a quick and delicious side dish. It’s easy to make and perfect for a summer meal!

Peach and Corn Salad
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Every summer, I look forward to peach season. I always keep peaches on hand for snacking, baking, and now, tossing into salads. (Peaches and almond butter on toast is an amazing combo!) This peach and corn salad has quickly become a staple at our house. It’s simple to make, but the combination of sweet peaches, juicy tomatoes, crisp corn, and salty feta is such a flavorful mix. If you’re looking for other ways to use peaches, try my peach and feta salad, peach flatbread, or peach muffins!

Ingredients and Substitutions

  • Corn: Fresh corn on the cob gives the best flavor. If you’re short on time, frozen corn can be sautéed in a skillet until lightly charred.
  • Peaches: Any type of peach works well in this salad. Freestone, clingstone, white, yellow, or even nectarines if you prefer no fuzz.
  • Cherry tomatoes: These add juicy sweetness. You can substitute grape tomatoes or chopped heirloom tomatoes.
  • Feta: Crumbled feta adds saltiness and creaminess. Goat cheese or fresh mozzarella can be used instead.
  • Basil: Fresh basil brightens up the salad. Fresh mint or cilantro would also be delicious.
  • Olive oil: A good-quality olive oil enhances the simple dressing.
  • Lime or lemon juice: Either adds tangy brightness. Use what you have on hand.
  • Honey: A small amount adds a touch of sweetness. You can substitute maple syrup or agave.
  • Salt: A small amount helps bring out all the flavors in the dressing.
corn off the cob

How to Microwave Corn

Place the corn with the husk on into the microwave and cook for two minutes. Let it cool slightly, then remove the husk and silk. Use a sharp knife to cut the kernels from the cob. If you’re microwaving two cobs at once, add one minute to the cooking.

Peach and Corn Salad

Tips and Tricks

  • This salad is best served fresh, but you can prepare the corn and chop the veggies a few hours ahead of time. Wait to add the feta, basil, and dressing until just before serving.
  • If you want to make this salad more filling, try adding cooked quinoa or farro.
  • If you’re using frozen corn, make sure to sauté it in a dry skillet over medium heat to thaw it out.

More Summer Recipes

If you’re looking for other salads that make the most of seasonal produce, try this summer tomato and corn pasta! Or whip up this street corn and kale salad. If you want to make something sweet, try this blackberry coffee cake!

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Peach and Corn Salad

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 4 cups 1x
  • Category: Salad
  • Method: Microwave
  • Cuisine: American
  • Diet: Vegetarian

Description

This hearty salad is filled with sweet peaches, juicy tomatoes, crunchy corn, and salty feta for a quick and delicious side dish. It’s easy to make and perfect for a summer meal!


Ingredients

Units Scale

For the salad

  • 2 ears of corn (still in the husk)
  • 2 ripe peaches, chopped
  • 2 cups cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons finely chopped basil

For the dressing

  • 2 tablespoons olive oil
  • 1 teaspoon lime juice or lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt

Instructions

  1. Place the two ears of corn in the microwave with the husks on and cook for 3 minutes. Let cool slightly, then remove the husk and silk. Cut the kernels from the cob.
  2. In a large bowl, combine the corn, peaches, and cherry tomatoes.
  3. Top with feta and basil.
  4. In a small bowl or jar, whisk together the olive oil, lime or lemon juice, honey, and salt.
  5. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.