This Sweet Corn Peach Salad is a perfect summer dish, piled high with sweet corn, juicy peaches, red bell pepper, and red onion, along with crunchy walnuts. It’s tossed in a simple lime dressing and topped with the fresh flavors of basil and parsley. A simple, perfect choice for a summer lunch or a refreshing side dish, this healthy rainbow summer salad is also ideal for entertaining!
HOMEMADE SWEET CORN PEACH SALAD
This Sweet Corn Peach Salad is unforgettably delicious. If you’ve never tried pairing peaches and corn, you’re in for a treat! I love the combination of sweet and savory. I’ve already shared recipes for a watermelon feta berry salad, red cabbage salad with apple orange and peanuts , red cabbage coleslaw salad and now this sweet corn peach salad. This healthy rainbow summer salad is ideal for sunny days and is a fantastic choice for potlucks!
In the summer, I love visiting my local farmer’s market and bringing home the ripest, juiciest produce to create fresh dishes that celebrate the season’s peak flavors. While I grow much of my own in the garden, I enjoy picking up the produce I don’t grow myself. You can probably guess that this week, I came home with some delicious sweet corn and peaches!
Whether you follow the recipe as is or make your own adjustments, this Sweet Corn Peach Salad is sure to be a summer favorite. It highlights simple ingredients at their peak ripeness, making it irresistible! Ready in just 20 minutes, this quick summer salad is perfect for a last-minute side or for taking to picnics, BBQs, and garden parties! If any side dish is going to steal the show, this is it!
WHAT’S IN THIS SWEET CORN PEACH SALAD?
- Corn – Fresh corn works best, as it adds natural sweetness and a more vibrant flavor compared to frozen or canned corn.
- Peaches – Use ripe or slightly underripe peaches for the best results. Ripe peaches will be sweet and juicy, while slightly underripe peaches will hold their shape better and add a pleasant firmness to the salad (if your peaches are too ripe they’ll become mushy after being mixed with the salad).
- Sweet red bell pepper – Adds a sweet, tangy flavor and a crunchy texture. Plus it look so pretty tossed with the rest of the ingredients.
- Red onion – Adds a sharp, tangy flavor with a hint of sweetness.
- Parsley and Basil – These garden fresh herbs make this so flavorful and adds vibrant touch to the salad.
- Walnuts– Add a rich, nutty flavor and crunchy texture. I recommend lightly toasting them in a dry pan to enhance their flavor.
- Dressing – Olive oil (use extra virgin olive oil), lime juice (fresh lime juice) raw honey, salt and pepper are all you need for a simple salad dressing.
See the recipe card for full information on ingredients and quantities.
HELPFUL TIP: Be careful not to over-cook the corn or it will lose it’s amazing fresh flavor.
OPTIONAL ADD-INS
- Extra greens: To bulk up the salad slightly, you can add some: spinach, arugula or mixed baby greens.
- Nuts: Instead of walnuts, you could also add pecans, pine nuts, or pistachios would work well with this sweet corn peach salad.
- Avocado: Add some cubed/sliced avocado for extra healthy fats and a creamy element.
- Jalapeno: For an extra kick, consider adding thinly sliced jalapeño to the salad.
- Cheese: Try adding a sprinkle of feta cheese or even goat cheese.
- Balsamic: Add a drizzle of balsamic glaze to corn peach salad.
RECIPE NOTES
- Enjoy this fresh: This salad is best when eaten the day it’s made for the best flavor. The peaches can become mushy if they sit in your leftover salad for too long.
- Use fresh, in-season ingredients: This simple Sweet Corn Peach Salad truly shines when use in-season peaches and corn for the absolute best results.
- Allow the sweet corn peach salad to marinate: All it need is 10-15 minutes for the simple olive oil, honey, lime dressing to meld with the veggies.
CAN YOU USE CANNED OR FROZEN PEACHES?
This salad tastes the best made with fresh peaches, so take advantage of the summer peach season, and use fresh yellow peaches, at their peak ripeness. During other times of the year, you can use frozen peaches as a substitute. Make sure to thaw and drain them thoroughly to avoid excess moisture. Canned peaches can also work, but they may be sweeter and softer than fresh or frozen varieties, so adjust the dressing accordingly to balance the flavors.
MORE SUMMER SALAD RECIPES FOR YOU TO ENJOY
- Easy Greek Salad
- Polish Creamy Cucumber Salad
- Cucumber Tomato Salad with Mint
- Coleslaw Salad
- Roasted Moon Drop Grapes
Did you make this Sweet Corn Peach Salad? Let me know your thoughts and any questions in the comments section. 😊 I genuinely appreciate your feedback and am always here to answer any questions you may have. Also, be sure to pin the recipe by clicking the ‘PIN’ button for future reference.
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Happy Baking! -A
*Nutritional and calories information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
SWEET CORN PEACH SALAD
Ingredients
- 4 ears fresh corn (kernels removed – yields about 4 cups)
- 3 peaches sliced
- 1/3 cup red onion diced
- 1 large red bell pepper, finely chopped (about 1 cup)
- 1/2 cup raw walnuts roughly chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons honey raw
- 3 tablespoons lime juice or lemon juice
- freshly ground black pepper to taste
- Kosher salt to taste
Instructions
- Make the dressing. In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper until well combined. Refrigerate while preparing the salad.
- Prepare the corn. Bring a large pot of water to a boil and prepare a bowl of ice water. Once the water is boiling, carefully add the corn and cook for 3-5 minutes until tender, or until the kernels turn bright yellow. Immediately transfer the corn to the ice water to stop the cooking process and maintain its vibrant color. Let it cool for a few minutes, then drain well. Slice the kernels off the cob using a sharp knife, and add them to a large bowl.
- Toss and chill. Add the red pepper, red onion, sliced peaches, and chopped walnuts to the bowl. Give the dressing a quick whisk, then drizzle it over the salad. Gently toss everything until evenly coated. Once combined, cover and chill in the refrigerator for 10-15 minutes. The flavors will meld during this time, making the salad even better. When ready to serve, give the salad another toss, sprinkle with fresh herbs, and toss once more to combine. Enjoy!
Notes
- I recommend enjoying this sweet corn peach salad fresh for the best flavor and textures. However, if you do have leftovers, keep them stored in an airtight container in the refrigerator. Your salad should stay good for 1-2 days.
- If you’re not serving it right away, keep the dressing separate until just before serving to prevent the salad from becoming soggy.