If you love vibrant, fresh flavors that celebrate the peak of summer produce, you are going to adore this Corn Salad with Peaches and Tomato Recipe. It’s an absolute celebration on your plate, combining the crisp sweetness of fresh corn, juicy peaches, and ripe tomatoes all tossed in a lively chili-infused honey vinaigrette. This dish is the perfect balance of sweet, spicy, and tangy, with a refreshing herbaceous lift which makes it not only visually stunning but irresistibly delicious. Whether you’re craving a light lunch, a stunning side for your next barbecue, or a dish that will wow your friends, this salad is guaranteed to brighten your day and your table.
Ingredients You’ll Need
Ingredients You’ll Need
What I love most about the Corn Salad with Peaches and Tomato Recipe is how simple the ingredients are, yet how essential each one is to creating a harmony of flavor, texture, and color. From sweet onions and spicy jalapeños that build depth, to fresh herbs and creamy feta adding brightness and richness, every ingredient plays a starring role.
- Minced sweet onion: Adds a mild, aromatic base that softly complements the sweetness of peaches and corn.
- Jalapeños (seeds & ribs removed, minced): Brings a subtle kick of heat without overwhelming the salad.
- Canola oil (divided): Used for a light coating and in the honey vinaigrette, it keeps the salad fresh and smooth.
- Cider vinegar: Provides acidity that brightens and balances the sweetness.
- Honey: A natural sweetener that harmonizes the tart and spicy elements effortlessly.
- Dijon mustard: Adds gentle tanginess and emulsifies the vinaigrette beautifully.
- Kosher salt: Essential to enhance all the fresh flavors and bring out natural sweetness.
- Freshly ground black pepper: A touch of warmth and spice in every bite.
- Minced fresh mint or basil: Delivers a refreshing herbal aroma that elevates the salad’s brightness.
- Beefsteak or heirloom tomatoes (peeled & sliced into wedges): Their juicy, rich flesh adds depth and a pop of juicy acidity.
- Fresh peaches (sliced into wedges): The star of the dish, they add natural sweetness and soft texture.
- Fresh corn kernels (uncooked): Brings crunch and sweet creaminess straight from the cob.
- Thinly sliced red onion: Adds a little sharpness and textural contrast.
- Feta cheese (crumbled): Provides a creamy, salty punch that balances the sweetness of the fruit and corn.
- Spicy Honey Vinaigrette: Approximately ¼ cup, but adjust to taste for that perfect sweet-spicy tang.
- Fresh sweet mint leaves or chopped basil: A fresh finishing touch that brightens each forkful.
How to Make Corn Salad with Peaches and Tomato Recipe
Step 1: Prepare the Vegetables and Fruit
Start by peeling and slicing your heirloom tomatoes into gorgeous, thick wedges that hold their shape beautifully in the salad. Next, slice your peaches – peeling is optional, depending on your texture preference – and remove the kernels from fresh ears of corn. These fresh, raw kernels bring a wonderful burst of sweetness and crunch that really sets the salad apart. Mince your sweet onion and jalapeños finely to ensure each bite has a subtle background of flavor without overpowering the main ingredients.
Step 2: Make the Spicy Honey Vinaigrette
In a small bowl, whisk together cider vinegar, honey, Dijon mustard, kosher salt, freshly ground black pepper, and half of your canola oil. The honey provides sweetness, while the cider vinegar’s acidity balances it out. Slowly whisk in the remaining canola oil to emulsify the dressing into a smooth, glossy vinaigrette. Stir in the minced jalapeños for a gentle spicy heat that lingers delightfully without overwhelming the other ingredients.
Step 3: Assemble the Salad
In a large mixing bowl, gently combine the corn kernels, sliced peaches, tomato wedges, minced sweet onion, and thinly sliced red onion. Pour the Spicy Honey Vinaigrette over everything, carefully folding it through so each piece is lightly coated and vibrant. Sprinkle in the crumbled feta cheese and fresh herbs like mint or basil, which add a lift of freshness and color. Toss one last time to marry all those incredible summery flavors.
Step 4: Season and Serve
Taste the salad and adjust the seasoning with a little extra kosher salt or freshly ground black pepper if needed. Let the salad rest at room temperature for about 10 minutes before serving to allow all the flavors to meld beautifully. This resting time also helps the corn and peaches to absorb the vinaigrette, intensifying their natural sweetness and juiciness.
How to Serve Corn Salad with Peaches and Tomato Recipe
Garnishes
For the perfect finishing touch, sprinkle extra crumbled feta or fresh basil leaves over the top just before serving. If you like a bit more texture, toasted pepitas or crushed nuts add a pleasing crunch that pairs wonderfully with the creamy feta. A drizzle of high-quality extra virgin olive oil can also enhance the salad’s richness and make the colors really pop.
Side Dishes
This Corn Salad with Peaches and Tomato Recipe shines as a standalone light meal or pairs beautifully alongside grilled chicken, fish, or pork. It complements smoky barbecue dishes perfectly, cutting through heavier flavors with its fresh acidity and natural sweetness. Serve it with crusty bread or garlic-rubbed flatbreads for a laid-back summer meal full of contrasting textures and tastes.
Creative Ways to Present
For a stunning presentation, try serving this salad in hollowed-out heirloom tomatoes or peach halves to double down on the fruit and veggie theme. You could also layer it in clear glass jars for a colorful picnic option or build it over a bed of peppery arugula for extra green freshness. And don’t hesitate to plate it on large white dishes to let the vibrant colors of the salad truly shine.
Make Ahead and Storage
Storing Leftovers
Because this salad features fresh produce and delicate peaches, I recommend storing leftovers in an airtight container in the refrigerator and enjoying within 1-2 days. The peaches and tomatoes can release juice over time, so give the salad a gentle toss to redistribute the dressing before serving again.
Freezing
Freezing is not ideal for this Corn Salad with Peaches and Tomato Recipe because the fresh fruits and vegetables will lose their texture and become watery once thawed. To keep the salad fresh and tasty, it is best enjoyed fresh or refrigerated only for a short time.
Reheating
This salad is best served cold or at room temperature, so reheating is not recommended. The fresh crispness of the corn and softness of the peaches balanced with the tangy vinaigrette is what makes this dish so appealing.
FAQs
Can I use canned corn instead of fresh corn?
While canned corn can work in a pinch, fresh corn kernels bring a sweetness and crunch that canned simply cannot replicate. For the best taste and texture, try to use fresh corn on the cob.
Do I have to peel the tomatoes and peaches?
Peeling is optional. Removing the skin on tomatoes and peaches can create a smoother texture and a more refined look, but keeping the skins also adds extra nutrients and fiber. It’s all about your preference!
Can I make this salad vegan?
Absolutely! Simply omit the feta or substitute it with a plant-based cheese alternative or toasted nuts to maintain a lovely texture contrast and a salty bite.
How spicy is the salad with the jalapeños?
The jalapeños in this recipe are deseeded and finely minced, so they add just a gentle heat that enhances the salad’s flavor without overwhelming it. You can adjust the quantity or omit entirely if you prefer no spice.
What herbs work best in this salad?
Fresh mint and basil are wonderful choices because they add brightness and a refreshing aroma. Feel free to experiment with fresh oregano or cilantro if you want to mix things up.
Final Thoughts
There really is nothing quite like the Corn Salad with Peaches and Tomato Recipe to capture the essence of summer in one bowl. Its vibrant colors, intoxicating aroma, and perfect harmony of sweet, spicy, and savory notes make it a dish you’ll want to come back to again and again. I encourage you to give this recipe a try—you might just find your new favorite salad that effortlessly impresses everyone at the table!
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Corn Salad with Peaches and Tomato Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Corn Salad with Peaches and Tomato is a fresh, flavorful dish perfect for summer. Combining sweet juicy peaches, ripe heirloom tomatoes, and crunchy fresh corn, all tossed in a spicy honey vinaigrette, this salad balances sweetness, spice, and tang with creamy feta cheese and fresh herbs for a delightful side or light meal.
Ingredients
Salad Ingredients
- ¼ cup minced sweet onion
- 2 jalapenos (seeds & ribs removed, minced)
- 1–2 fresh peaches (sliced into wedges, peeling optional)
- 2–3 beefsteak or heirloom tomatoes (peeled & sliced into wedges)
- 1 cup fresh (uncooked) corn kernels (approximately 2 medium ears)
- ¼ red onion (thinly sliced)
- ½ cup feta cheese (crumbled)
- Fresh sweet mint leaves (minced) or basil (chopped)
Spicy Honey Vinaigrette
- 1/3 cup canola oil (divided)
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 1½ teaspoons Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon minced fresh mint or basil
Instructions
- Prepare the vinaigrette: In a mixing bowl, whisk together half of the canola oil (about 2.5 tablespoons), cider vinegar, honey, Dijon mustard, kosher salt, black pepper, and minced fresh mint or basil until well combined and emulsified to create a spicy honey vinaigrette. Adjust seasoning to taste.
- Prepare the salad components: Remove seeds and ribs from the jalapenos and mince finely. Thinly slice the sweet onion and red onion separately. Peel and slice the peaches into wedges (peeling optional). Peel and slice the heirloom or beefsteak tomatoes into wedges. Cut fresh corn kernels off the cob, approximately 1 cup.
- Toss the salad: In a large bowl, combine minced sweet onion, jalapenos, corn kernels, sliced peaches, tomato wedges, and sliced red onion. Drizzle with the remaining canola oil (about 1.5 tablespoons) and toss gently to combine. Add the spicy honey vinaigrette to the salad mixture and toss again to evenly coat all ingredients.
- Finish and serve: Gently fold in the crumbled feta cheese and freshly chopped mint or basil. Adjust salt if needed, then chill the salad in the refrigerator for 15-20 minutes to meld flavors before serving. Garnish with extra fresh herbs if desired.
Notes
- Peeling the peaches is optional depending on your preference; skin adds texture and nutrients.
- Adjust the number of jalapenos according to your spice tolerance.
- Use fresh corn for best flavor, but frozen can be substituted if thawed and drained.
- This salad is best served chilled and fresh but can be stored in the refrigerator for up to 1 day.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
