Charred Corn and Summer Peach Salad is all the best things about summer on a plate! It’s my new favorite side for dinners at home or a special grill-out with friends.

Colorful corn and peach salad in a white bowl with basil

Peaches are one of the greatest seasons down here in Texas! There’s a town about 2 hours east of Austin called Fredericksburg that has some of the tastiest peach orchards around. I’ve been wanting to go out there and pick my own for a few years now, but still haven’t made it out that way! Lucky for us, our local co-op stocks them as well as local side of the road farm stands.

They truly are the best! Juicy, a tender skin, sweet, and go well with about anything you’d like to pair them with. In my opinion, there’s no fruit better than a fresh summer peach!

This recipe is truly basic but oh so good. We’re looking at 5 ingredients, not including salt and pepper. Yes please! I’m all about those simple side dishes in the summer.

The first step is to char your corn. Of course we’d all like to use fresh from the cob sweet corn, but if you don’t have access to any, frozen corn is great as well!

I like to heat my cast iron skillet up until it’s screaming hot, then add my olive oil and the corn. Let it sit for a few minutes before stirring and you’ll get some nice charred bits throughout.

Once the corn is cooked, throw in your fresh sliced peaches, basil ribbons, and creamy goat cheese. Gently stir it all together and DEVOUR!

Charred corn and summer peach salad for the WIN!

Charred Corn and Summer Peach Salad

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Author: Jessie
Total Time: 30 minutes
Yield: 4-6 1x

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Description

Charred Corn and Summer Peach Salad is all the best things about summer on a plate! It’s my new favorite side for dinners at home or a special grill-out with friends.

Ingredients

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2 tablespoons olive oil (affiliate)
4 ears fresh corn, shucked, or 2 cups frozen corn
1 teaspoon salt
¼ teaspoon black pepper
½ cup crumbled goat cheese
2 large ripe peaches, chopped into bite sized pieces
¼ cup basil, torn into small pieces

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Instructions

Heat olive oil in a large skillet over high heat, then add corn and cook until just starting to char, about 5-10 minutes.
Sprinkle with salt and pepper, stir, then remove from heat.
Add goat cheese, fresh peaches, and basil, stir and serve warm.