Freshly charred corn and peach salad

It’s no secret that I love a big salad. Chopped Lettuce. chicken salad Tuna salad. Arugula, kale, crunch romaine, half a head of iceberg. Kept simple and light or embellished with cheese, fruit and nuts. I don’t see lettuce as a punishment. I see it as a giant bowl of food that keeps on giving!

Using seasonal ingredients makes each salad my new favorite. Haha. And this Fresh Roasted Corn Peach Salad was no exception. It’s fresh and summery, but you can swap in other fruits if peaches are out of season and you want to keep the summer spirit going.

What you need for a Chard Corn and Peach Salad:

• ears of corn
• Cherry tomatoes, halved
• A small peach, diced (mango and pineapple work great too!)
• Jalapeño, diced
• spring onions, chopped
• coriander, chopped
• radishes, chopped
• Red wine vinegar (or a fruit-infused clear balsamic is delicious!)
• A lime, juiced
• olive oil
• salt and pepper to taste

How to Make Corn Peach Salad:

Folks, peaches are EVERYTHING to me when they’re finally in season. But when they’re gone, they’re gone. *Insert tears here. Luckily, our family loves to grill year-round, so we’ll still enjoy sides like this even though it’s technically not summer anymore. We’ll use the same recipe, just swapping out whatever fruit we can find, like mango or pineapple.

It’s hard to pick a favorite part of this salad because yes I LOVE peaches, I love a good charred ear of corn too. To prepare your corn for the salsa, you can grill your corn using your preferred method. OR, if you’re anything like me, I like to cheat and just char the outside of my corn over the open flame of my oven. Careful of course. I always use metal tongs.

If you prefer your corn to be more tender, simply cook it first before charring. My favorite method of cooking corn is using the microwave. I wrap each ear of corn in a paper towel and microwave it for four minutes. After the ear of corn is cooked, use your metal tongs to char it over the open flame of your stove.

Time to hack:

Now that the corn is prepared, set it aside to cool while you get everything else ready. Grab your cherry tomatoes, baby peaches (or mango and pineapple when peaches are out of season), jalapeño, scallions, cilantro, and radishes. It’s time to hack! I personally enjoy hand chopping when using my Nakano knives and large end grain cutting block. But if you don’t like chopping by hand or are in a hurry, try the alligator chopper. I love using my alligator chopper on weekdays when I need to speed things up a bit. (Or especially when making pico!)

When everything is chopped up, cut the corn off the cob and place all the ingredients in a large bowl. Season your salad with lime juice, red wine vinegar (or a fruit-infused clear balsamic is delicious too!), olive oil, and salt and pepper to taste. I use a clear balsamic vinegar called “White Modena” which I can find at Trader Joe’s, but any vinegar you like the taste of will work! For something special, I like to use fresh, fruity vinegar from Baker and Olive. The lemon or peach balsamic goes great with this charred corn and peach salad.

Now that your salad is seasoned, toss and enjoy!

Serving suggestions:

Enjoy your freshly charred corn peach salsa on top of grilled protein, simply tossed into veggies or as a dip with fries! This makes a perfect summer side! (Or anytime if, like me, you’re grilling for a year.) Below, I’ve served it alongside air-fried, blackened mahi mahi. PRECIOUS.

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