I absolutely love this Grilled Corn Peach Salad! It just screams summer! Juicy sweet peaches, smoky charred corn, crunchy cucumbers, creamy feta, and a bright, citrusy sumac dressing make this salad the perfect dish for warm-weather gatherings. And best of all, it comes together in under 20 minutes!
Pair it with one of my Summer Grilling Recipes. Works beautifully with my Mediterranean Salmon Skewers, Chicken Shish Tawook or my Middle Eastern Beef Shish Kabob.
Table of Contents
Why This Recipe Works
- Super easy and quick: Grilling the corn and tossing everything together takes just minutes.
- Perfect for summer: Showcases peak-season peaches and fresh herbs. Check out some of my other Summer Recipes for inspiration.
- Versatile pairing: Ideal alongside grilled meats, fish, or as a standalone vegetarian dish. Can also work as a light lunch.
Ingredients
Fresh produce, a few pantry staples and cheese are all it takes to make this summer corn salad. Here’s what you’ll need:
- Fresh Sweet Corn: I like to use fresh corn on the cob and grill it for that smoky charred flavor. Frozen corn can be used in a pinch. These days, you can even find fire-roasted corn off the cob ready to use in the freezer aisle of your local grocery store. You could use canned corn, but it won’t taste the same. Try my Corn Zucchini White Bean Side Dish or my Mexican Street Corn Pasta Salad for more grilled corn flavor.
- Peaches: Ripe, juicy peaches add sweetness; nectarines are a great substitute. Make this salad during peach season when they are just perfect, and also try my Grilled Peach Salad recipe too.
- Sumac: This Middle Eastern spice brings a tangy and citrusy note. Optional, but highly recommended. Buy some from your local Middle Eastern market and use it in some of my other recipes like Sumac Onions, Musakhan (Palestinian Sumac Chicken) and Lebanese Fattoush Salad.
- Acid: I am using lemon juice here, but feel free to use lime juice, red wine vinegar, apple cider vinegar or white wine vinegar.
- Cheese: Creamy Greek feta cheese is the way to go here! It works perfectly with the other ingredients. You can sub in goat cheese or even cubed halloumi cheese. Make sure to try my Maroulosalata (Greek Lettuce Feta Salad), Watermelon Cucumber Salad and Greek Butter Bean Salad.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Grilled Corn Peach Salad Recipe
Step 1. Make the Salad Dressing. In your serving bowl, whisk together extra virgin olive oil, lemon juice, sumac, salt, and black pepper to make the dressing.
Step 2. Grill the Corn. Grill the corn on medium-high heat until charred and cooked through. This can take 3-4 minutes per side. Once cool enough to handle, carefully slice the kernels off the cob.
Step 3. Assemble. Assemble the salad by adding grilled corn kernels, chopped cucumber, chopped peaches, crumbled feta, chopped basil, and minced jalapeño to the bowl with the dressing.
Step 4. Toss, Taste and Serve. Toss everything together gently. Taste and adjust seasoning as needed. Garnish with extra jalapeño slices and fresh basil leaves before serving.
Pairing and Menu Ideas
This is an excellent summer salad to serve as a starter or as a side with one of my grilled or roasted Mediterranean or Middle Eastern protein recipes. Serve it with:
- Greek Souvlaki Skewers
- Chicken Shish Tawook
- Beef Kofta or Chicken Kofta
- Persian Kebab Koobideh
- Harissa Chicken Skewers
- Chicken Shawarma
- One-Pan Greek Lemon Chicken and Potatoes
- Grilled Garlic Shrimp Skewers
Expert Tips
- Grill ahead. Grill the corn earlier in the day for easy assembly before serving.
- Choose ripe peaches. Look for fragrant, slightly soft peaches for best flavor. If you buy peaches and they are still firm, let them sit on the counter for a few days until they are soft and juicy. Try some of my other peach recipes if you have an abundant harvest or went a little overboard at the local farmer’s market: Peach Blueberry Crisp, Peach Caprese, and Peach Tomatillo Salsa.
- Grill the peaches! Grilled peaches will add more gorgeous smoky flavor notes to the recipe. It’s not necessary, but could be a nice thing to do, especially if you’re serving for a gathering or guests.
- Other additions: chopped red onion, cherry tomatoes, green onion, or even a protein like grilled chicken.
- Meal Prep. It’s a great recipe for meal prepping. Just portion it into individual containers and enjoy over the course of a few days.
Recipe FAQs
Yes! You can grill the corn and prep all ingredients a few hours ahead. Toss with dressing just before serving to maintain freshness.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The peaches and cucumber may soften slightly but will still taste delicious.
Other Salad Recipes
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Grilled Corn Peach Salad (with Feta and Sumac Dressing)
Equipment
- Grill pan
Ingredients
Salad Dressing
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice
- 1 teaspoon Sumac
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
Salad Ingredients
- 2 Ears of corn
- 3-4 Peaches (chopped)
- 3 Persian cucumbers (chopped)
- 1 Jalapeno (finely minced)
- ½ cup Greek feta (crumbled)
- 2 tablespoon Fresh basil (finely chopped)
- Garnish with sliced jalapenos and basil leaves
Instructions
- Make the Salad Dressing. In your serving bowl, whisk together 3 tablespoon Extra virgin olive oil, 2 tablespoon Lemon juice, 1 teaspoon Sumac, 1 teaspoon Kosher salt, and ¼ teaspoon Black pepper to make the dressing.
- Grill the Corn. Grill 2 Ears of corn on medium-high heat until charred and cooked through. This can take 3-4 minutes per side. Once cool enough to handle, carefully slice the kernels off the cob.
- Assemble. Assemble the salad by adding grilled corn kernels, 3-4 Peaches (chopped), 3 Persian cucumbers (chopped), 1 Jalapeno (finely minced), ½ cup Greek feta (crumbled), and 2 tablespoon Fresh basil (finely chopped) to the bowl with the dressing.
- Toss, Taste and Serve. Toss everything together gently. Taste and adjust seasoning as needed. Garnish with sliced jalapenos and basil leaves before serving.
Notes
- Fresh Sweet Corn: I like to use fresh corn on the cob and grill it for that smoky flavor. Frozen corn can be used, in a pinch. These days, you can even find fire-roasted corn off the cob ready to use in the freezer aisle of your grocery store.
- Peaches: Ripe, juicy peaches add sweetness; nectarines are a great substitute. Make this salad during peach season when they are just perfect.
- Sumac: This Middle Eastern spice brings a tangy, citrusy note. Optional but highly recommended.
- Acid: I am using lemon juice, but feel free to use lime juice, red wine vinegar, apple cider vinegar or white wine vinegar.
- Cheese: Greek feta cheese is the way to go here! It works perfectly with the other ingredients. You can sub in goat cheese or cubed halloumi cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Great summer salad recipe-I used Trader Joe’s frozen Fire roasted corn instead of fresh corn because I didn’t have time to grill fresh corn. The dressing is delicious and can be used for other salads.
Yes the Trader Joe’s fire roasted corn is a game changer!