Charred Corn and Peach Salad

12/06/2024 by Living the Gourmet 40 Comments

Our Charred Corn and Peach Salad captures of the essence of the summer season in every bite. Perfect for a summer barbecue party, this salad combines a medley of smoky, sweet, and tangy flavors that will delight your guests and brighten your table. Featuring the smokiness of grilled corn and bell peppers with the sweetness of fresh peaches, all brought together with a zesty citrus dressing, this salad is simply a delight to indulge in.

Versatility is another hallmark of this Charred Corn and Peach Salad. It pairs beautifully with a variety of main courses, from grilled chicken and steak to seafood. It's also a fantastic addition to any summer barbecue or picnic, providing a refreshing contrast to heavier dishes. Plus, it can easily stand alone as a light, healthy lunch, making it a versatile addition to your culinary repertoire.

One of the best parts about this recipe is its ease of preparation. With straightforward steps like charring vegetables and mixing a simple dressing, even beginner home cooks can create a dish that looks and tastes gourmet. The ingredients are readily accessible and affordable, while prep process couldn’t be simpler, ensuring that you spend more time enjoying the dish and less time preparing it.

So, whether you're hosting a summer gathering or looking for a quick and healthy meal, our Charred Corn and Peach Salad is the perfect choice. Now, without further introduction, let’s make some salad.

What to Expect – Recipe Overview

Taste and Texture

From top to bottom, our Charred Corn and Peach Salad is a delightful blend of sweet, tangy, and savory flavors, with just a hint of herbal goodness and a touch of spice. The charred corn provides a smoky undertone that complements the sweetness of fresh peaches, along with the subtle heat from the grilled jalapeno. Fresh herbs like cilantro, parsley, and basil add vibrant, aromatic notes, while the red bell pepper, garlic, and red onion contribute a robust, slightly spicy flavor. The crunchy celery and scallions enhance the salad's texture, making each bite crisp and refreshing. A final dash of lemon and lime juice dressing adds a bit citrusy brightness, adding balance.

Difficulty Level

As mentioned above, I’ll say that this recipe is fairly simple and quick to prepare, making it accessible for both novice and experienced cooks. If I had to single out the most challenging part of this recipe, it might be charring the vegetables, but with a little patience and practice, it can be done fairly easily and without any issues. Beyond that, most of the ingredients require simple chopping and mixing, making this a straightforward and enjoyable recipe to tackle. What’s more, all of the ingredients are inexpensive and available right at your local grocery store.

Preparation Process

The prep process is very simple and straightforward, making this recipe accessible to home chefs of all skill levels. If you can char some veggies, and then slice them up, you can make this recipe.

Charring the Vegetables: Start by charring the corn, red bell pepper, garlic, and jalapeno. This step is crucial for adding depth and a smoky flavor to the salad. It’s super easy to do, and one of the must-have techniques, in my opinion, for home chefs. Yes, this can indeed be done on an electric stovetop, although the process is a bit more involved.
Cooling and Chopping: Once charred, let the vegetables cool before slicing the corn off the cob and chopping the pepper, garlic, and jalapeno. Letting the veggies cool not only makes them easier to work with, but also allows the juices to redistribute through the veggies.
Mixing the Ingredients: In a large bowl, combine the charred vegetables with the other fresh ingredients like celery, red onion, scallions, peaches, and herbs.
Making the Dressing: Prepare a simple dressing with lemon and lime juice, apple cider vinegar, and olive oil, then toss it with the salad.
Chilling: You’ll want to let the salad chill in the refrigerator, to give the salad a nice crispness and let the flavors meld before serving.

Pairings

This Charred Corn and Peach Salad is versatile and pairs well with a variety of dishes. It’s an excellent side dish for grilled meats like Spicy Country Ribs or barbecued baby back ribs (see our article on the difference between the two). Grilled steak or fatty barbecued fish, such as salmon served with a barbecue sauce are also all great options.

For a light and easy alternative, this salad also pairs great alongside charcuterie, such as a lush antipasto board, or with crusty bread such as our homemade boule loaf or a simple side like grilled shrimp or tofu, such as our easy fried tofu with stir fry veggies.

Basically, this salad's combination of fresh, seasonal ingredients and easy preparation makes it a standout dish that you'll want to make again and again. It’s simply perfect for warm weather and outdoor gatherings. I promise it’ll be a hit at your next backyard bash.

Ingredient Checklist – Everything You’ll Need

This recipe includes only simple, affordable ingredients, all readily available at your local grocery store.

8 fresh ears of corn
- Tips: I do recommend fresh corn (if in season for the best results)
- Substitution: Frozen corn kernels can be used if fresh corn is not available, or if you’re short on time. Just thaw and char in a hot pan, but be sure to drain them.
1 red bell pepper, charred
- Tips: Char the pepper over a gas flame or in a dry cast iron pan until the skin is blackened.
- Substitution: Feel free to use roasted red peppers from a jar if you’re short on time.
4-5 cloves of garlic - grilled
- Tips: Grill the garlic cloves in their skins until they become fragrant and slightly charred. Peel before chopping.
- Substitution: As with the peppers, feel free to use jarred roasted garlic as a shortcut.
2 stalks of celery - chopped
- Tips: Include the leaves for added flavor and texture.
- Substitution: Fennel stalks make a nice substitute, especially if you prefer the anise flavor they bring.
¼-½ small red onion - sliced very thin
- Tips: Soak the slices in cold water for 10 minutes to reduce sharpness if desired.
- Substitution: Shallots or sweet onions can be used for a milder taste.
1/2 cup of fresh scallions - chopped
- Tips: Use both the white and green parts for maximum flavor.
- Substitution: Chives can be used as an alternative.
4-5 tbs. of fresh cilantro - chopped
- Tips: Remove the stems for a more delicate texture.
- Substitution: Dill or mint make for a good substitution.
4-5 tbs. of fresh parsley - chopped
- Tips: Use Italian flat-leaf parsley for the best flavor.
- Substitution: I’ll be honest, there really isn’t a stand-in for parsley in this recipe. Curly parsley ‘can’ be used, but there’s a reason curly parsley is almost exclusively used as a garnish – it doesn’t really have any taste.
4-5 tbs. fresh basil leaves - chopped
- Tips: Roll the leaves together and slice thinly to create a nice chiffonade look.
- Substitution: Fresh mint or tarragon can be used for a different flavor profile.
2 fresh peaches - diced
- Tips: Use ripe but firm peaches to prevent them from becoming mushy in the salad.
- Substitution: Nectarines, plums, or mangoes can be used. Better yet, combine them or mix and match to find your favorite combination.
1½ tsp. coarse ground black pepper
- Tips: Freshly ground black pepper gives the best flavor.
- Substitution: White pepper can be used for a milder spice.
1½ tsp. sugar
- Tips: Adjust to taste based on the sweetness of the peaches and corn.
- Substitution: Honey or agave syrup can be used for a different sweetness profile.
1½ tsp. salt
- Tips: Use sea salt or kosher salt for the best flavor.
- Substitution: Adjust based on preference.
1 Jalapeno - grilled
- Tips: Grill until slightly charred, then chop finely. Remove seeds for less heat.
- Substitution: Use a serrano pepper for more heat or a bell pepper for no heat.
Juice of one lime
- Tips: Roll the lime on the counter before juicing to release more juice.
Juice of one lemon
- Tips: Fresh lemon juice is best; avoid bottled juice unless you can’t find fresh lemons.
1 tbs. apple cider vinegar
- Tips: Adds a tangy flavor that complements the sweetness of the other ingredients.
- Substitution: White wine vinegar or rice vinegar can be used if preferred.
¼ cup of olive oil
- Tips: Use extra virgin olive oil for the best flavor.
- Substitution: Avocado oil or sunflower oil can be used.

Charred Corn and Peach Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

Author: Living the Gourmet
Total Time: 25 minutes
Yield: 4-6 1x

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Ingredients

Units Scale

8 fresh ears of corn - charred
1 red bell pepper, charred
4 - 5 cloves of garlic, grilled
2 stalks of celery, chopped
1/4-1/2 small red onion, sliced very thin
1/2 cup of fresh scallions, chopped
4-5 tbs. of fresh cilantro, chopped
4-5 tbs. of fresh parsley, chopped
4-5 tbs. fresh basil leaves, chopped
2 fresh peaches, diced
1 1/2 tsp. coarse ground black pepper
1 1/2 tsp. sugar
1 1/2 tsp. salt
1 Jalapeno, grilled
Juice of one lime
Juice of one lemon
1 tbs. apple cider vinegar
1/4 cup of olive oil

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Instructions

Heat a large cast iron frying pan and place the ears of corn in the dry pan. Allow the corn to get charred on all sides.
Cool the corn down and then carefully slice the corn from the cob.
Char the bell pepper on all sides. This can be achieved by carefully charring the pepper over an open gas flame or in a dry cast iron frying pan.
Set the pepper aside and cool before scraping the char, removing the seeds, and slicing.
Place the garlic and the jalapeno pepper in a small cast iron frying pan and grill to a slight char.
Cool the jalapeno and garlic and chop.
In a large bowl combine the corn kernels, sliced onion, jalapeno, garlic, celery, peaches, bell pepper, fresh basil, cilantro, parsley, scallions, and seasonings.
Add the olive oil, lemon juice, lime juice, and vinegar and mix.
Refrigerate and serve cold.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad

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FAQ – Answering Your Questions

Can I use canned or frozen corn instead of fresh corn?

Yes, but I do recommend fresh. While fresh corn provides the best flavor and texture, canned or frozen corn can indeed be used in a pinch, or if you’re short on time. I will say to make sure that to drain and dry it well before charring in the pan.

How can I char the corn and bell pepper if I don’t have a cast iron pan?

If you don’t have a cast iron pan, you can use a grill grate, griddle, or a broiler. Simply place the corn and bell pepper under the broiler or on a hot grill until they are nicely charred on all sides.

Can I substitute any of the fresh herbs in the recipe?

Absolutely! Feel free to substitute with your favorite fresh herbs. For example, you can use fresh mint or dill instead of cilantro or parsley.

How long can I store this salad in the refrigerator?

The salad can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors will meld together over time, but the texture of the peaches may soften.

What can I use instead of peaches if they are not in season?

If peaches are not available, you can use other fruits like nectarines, mangoes, or even pineapple to add a sweet and juicy element to the salad. As mentioned above, mix and match your favorite fruits to make the salad your own.

Is this salad suitable for a vegan or gluten-free diet?

Yes, this salad is both vegan and gluten-free. It contains only fresh vegetables, fruits, and herbs, making it a healthy choice for those with dietary restrictions.

Can I add protein to this salad to make it a complete meal?

Certainly! Grilled chicken, shrimp, or tofu would make excellent additions to this salad, turning it into a satisfying side or a light main course.

How do I handle the jalapeno pepper to ensure it’s not too spicy?

You can adjust the heat level by removing the seeds and membranes from the jalapeno before chopping. If you prefer a milder salad, you can also use a milder pepper or omit it entirely.

Can I prepare this salad ahead of time for a party?

Yes, you can prepare the salad ingredients a day or two in advance and store them separately. Toss everything together with the dressing just before serving to keep it fresh and vibrant.

And that’s our Charred Corn and Peach Salad. If you enjoyed today’s recipe, or have any questions or suggestions be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!