Grilled Corn and Peach Salad

A colorful salad with chopped vegetables and fruits in a white bowl, garnished with basil leaves. Sliced oranges and grilled fruit are on the side, with metal utensils placed on the rim of the bowl.

5 from 1 vote

Grilled Corn and Peach Salad

Grilled Corn on the Cob and Peaches mixed with cucumbers, jalapenos, red onion and a homemade Orange Basil Vinaigrette. The perfect summer side dish with bright, fresh, tangy flavors.

Course Salad, Side Dish

Cuisine American, Healthy

Keyword corn, corn and peach salad, grilled, grilled corn and peach salad, peach, peaches

Prep Time 10

Cook Time 20

Servings servings

Calories 114kcal

Author Paula

Ingredients

2 Tablespoons avocado oil
3 medium corn cobs
2 medium peaches
6 mini cucumbers
1 medium red onion
1-2 medium jalapeno pepper keep seeds if you want spicy

Orange Basil Vinaigrette

½ cup olive oil
⅓ cup red wine vinegar
½ medium orange zested
1 whole medium orange juiced
2 medium garlic clove minced
2 Tablespoons agave syrup or honey
2-3 Tablespoons basil minced
2 teaspoons salt
½ teaspoon black pepper

Instructions

Remove the husks from the corn. Slice the peaches to remove any rough spots and the pit. Rub with avocado oil on all sides before grilling. You can also cook them over high heat on the cast iron grill pan. Once charred to your liking, remove them and allow them to cool before dicing the peaches and cutting off the kernels.
3 medium corn cobs, 2 medium peaches, 2 Tablespoons avocado oil
Prepare the other veggies while the corn and peaches char. Dice them all into bite-sized pieces, about the same size as the corn kernels for proper mixing.
6 mini cucumbers, 1 medium red onion, 1-2 medium jalapeno pepper
Assemble the orange basil vinaigrette by combining all the ingredients in a small bowl and whisking together for a proper emulsion.
½ cup olive oil, ⅓ cup red wine vinegar, ½ medium orange, 1 whole medium orange, 2 medium garlic clove, 2 Tablespoons agave syrup, 2-3 Tablespoons basil, 2 teaspoons salt, ½ teaspoon black pepper
Toss all ingredients together in a large bowl and pour the dressing over. Mix well.
Cover and store in the refrigerator for 30 minutes to overnight.

Nutrition