If summer had a taste, it would be this Peach Tomato Corn Salad. Bright, juicy peaches combine with sweet cherry tomatoes and smoky grilled corn, finished with fresh basil and a squeeze of lime. Simple to prepare and full of seasonal flavor, this salad makes a vibrant side for any summer meal.
Sometimes the best recipes come from tossing together what’s fresh and available. This Peach Tomato Corn Salad began that way and quickly became a favorite. The peach-and-tomato pairing is naturally complementary, and when you add charred corn and fresh herbs it becomes something special.
Smoky grilled corn provides texture and depth, while ripe peaches and sweet cherry tomatoes add a burst of summer sweetness. Green onions give a gentle bite, basil lends an aromatic lift, and lime brightens everything without weighing it down.
This salad is colorful, easy to make, and versatile. It pairs beautifully with grilled meats, burgers, fish or tacos, and it can also double as a chunky salsa for chips. It’s a perfect dish to bring to a summer gathering or to serve alongside a casual weeknight meal.
Why you’ll love this recipe
- It tastes like summer. Sweet corn, juicy peaches, ripe tomatoes and fresh basil showcase peak-season produce.
- Grilled corn adds smoky flavor. A light char balances the sweetness and adds appealing texture.
- No heavy dressing. Fresh lime juice is enough to highlight the produce and keep the salad light.
- Quick and versatile. Ready in minutes and suitable with many main dishes or served as a salsa.
Recipe ingredients
- Fresh corn. About 3 cups kernels (roughly 4 ears). Grilling adds a smoky, caramelized note that complements the fruit.
- Peach. Choose a ripe but firm peach so it’s juicy yet holds its shape when mixed.
- Cherry tomatoes. Sweet and sturdy, they pair well with peaches and corn.
- Green onions. Sliced thinly on the bias for a mild onion flavor.
- Fresh basil. Adds an aromatic herbal note; you can substitute cilantro if preferred.
- Lime juice. Freshly squeezed to brighten the salad.
- Salt and pepper. To taste.
Quantities and full instructions appear in the recipe card below.
How to make this recipe
Preparation is straightforward: grill the corn, let it cool, and toss with the chopped fruit, tomatoes, herbs and lime. Most of the time is hands-off while the corn chars.
Pro tip: Let the grilled corn cool completely before assembling the salad. Warm corn can soften peaches and tomatoes and wilt basil, so cooling preserves the best texture and freshness.
See the recipe card below for full instructions.
Tips for success
- Pick a ripe but firm peach. It should be fragrant and give slightly when pressed. Overripe fruit will break down when tossed.
- Don’t skip the char. Caramelized kernels add complexity that contrasts nicely with the sweet fruit.
- Use fresh lime juice. With such a simple dressing, fresh citrus makes a noticeable difference.
- Add basil just before serving. That keeps the herb bright and prevents wilting.
Recipe FAQs
No. Boiled, steamed or raw sweet corn can be used when in season. Grilling is preferred for the smoky char, but you can also lightly sauté thawed frozen corn to add flavor.
Fresh corn gives the best texture and flavor, but frozen corn works in a pinch. Thaw, pat dry and sauté in a hot skillet until lightly browned for added depth.
You can grill and cut the corn a day or two ahead, but assemble the salad shortly before serving for the best texture and flavor.
Serving suggestions
This salad is versatile—here are some serving ideas:
- Serve alongside grilled meats such as tri-tip or pork tenderloin.
- Offer it with burgers, turkey burgers or grilled chicken.
- Build a bowl with cilantro-lime chicken and rice for a fresh summer meal.
- Top blackened fish or salmon with a scoop of this salad for a bright contrast.
- Use it as a chunky salsa with chips or as a topping for tacos or burrito bowls.
More salad recipes you’ll love:
- Cucumber tomato avocado salad
- Fresh corn and tomato salad
- Grilled vegetable salad
- Mexican corn salad
- Zucchini corn salad
Did you try this recipe? If so, leave a review below and share a photo on social media with the tag @flavorthemoments.
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)
- 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.
Assemble the salad
- Place the corn, peach, cherry tomatoes, green onions and basil in a large bowl. Add lime juice, salt and pepper, then toss gently to combine. Taste and adjust seasoning as needed. Serve immediately.
Notes
- Pro tip: Let grilled corn cool completely before combining to avoid softening the fruit or wilting the basil.
- Choose a ripe but firm peach so it remains flavorful and holds its shape when tossed.
- Add basil and lime juice just before serving for the freshest flavor and color.
- Best the day it’s made; store leftovers covered in the refrigerator for up to 2 days.
Nutrition
Carbohydrates: 19 g,
Protein: 3 g
Nutrition is estimated and intended as a guideline only.