Easy Summer Corn and Peach Salad

This Corn and Peach Salad is all about fresh ingredients and easy prep. The honey-lime dressing ties everything together with a light, tangy finish. It’s simple, refreshing, and perfect for warm days.

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A bowl of corn and peach salad garnished with cilantro, surrounded by fresh herbs, lime halves, and sliced peaches on a pink tiled surface.

Why This Recipe Works

I love making this Corn and Peach Salad when summer produce is at its best. It’s bright, juicy, and full of flavor that feels effortless every time. Here’s why it stands out:

Sweet and Savory Harmony: The natural sweetness of peaches and corn pairs beautifully with the tangy honey-lime dressing. It has that same balance of flavor I love in my Mexican Street Corn Salad.
Fresh and Crunchy Texture: Every bite has a mix of crisp corn, juicy peaches, and a little bite from red onion. It’s light, refreshing, and satisfying all at once.
Quick and Easy to Make: With just a few simple ingredients and no cooking required, this salad comes together in minutes. Perfect for busy summer days or last-minute gatherings.
Customizable Flavor: You can grill the corn for a smoky twist, add avocado for creaminess, or top it with burrata for extra richness. It’s easy to make it your own.
Perfect for Summer Meals: This salad pairs beautifully with grilled meats, seafood, or tacos. If you love peach-forward dishes like my Pan Fried Halloumi & Peach Salad, you’ll enjoy how this one brings that same fresh, sunny flavor to the table.

Close-up of a salad with diced peaches, corn kernels, red onion, cilantro, and jalapeño on a white plate.

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Ingredients

Corn – Fresh corn cut from the cob adds natural sweetness and crunch. You can use grilled corn for a smoky flavor or thawed frozen corn if fresh isn’t available.
Peaches – Ripe but firm peaches bring juicy sweetness that pairs perfectly with the corn. Nectarines or even mango can work as substitutes.
Red Onion – Finely diced red onion adds a mild sharpness and a pop of color. If you prefer a softer flavor, soak it in cold water for a few minutes before adding.
Jalapeño – Adds a gentle heat that balances the sweetness of the peaches and corn. Adjust the amount or leave it out if you like it mild.
Fresh Cilantro – Chopped cilantro gives the salad a bright, herby flavor. If you’re not a fan, try fresh basil or mint instead.
Honey – Brings sweetness to the dressing and helps balance the acidity of the lime juice. Maple syrup or agave can be used in its place.
Fresh Lime Juice – Adds tang and freshness that ties all the flavors together. Lemon juice works too if that’s what you have.

For full list of ingredients and instructions, see recipe card below.

Instructions

A person cuts corn kernels off a cob on a dark blue cutting board placed on a pink tiled surface.

Halved peaches, peach cubes, and a knife with a red handle on a blue cutting board, set on a pink tiled surface.

Prep the Corn: Cut the kernels from the corn cobs.
Dice the Peaches: Cut the peaches into bite-size pieces.

A chopped jalapeño pepper and a knife with a red handle on a blue cutting board, placed on a pink tiled surface.

A white plate filled with cut kernels of yellow and white corn sits on a pink tiled surface.

Chop the Fresh Ingredients: Finely dice the red onion and jalapeño, then chop the cilantro.
Add the Corn: Transfer the corn kernels to a large serving bowl.

A white bowl filled with chopped peaches, corn, red onion, jalapeño, and cilantro sits on a pink tiled surface.

A glass of orange juice and two squeezed lime halves on a pink tiled surface.

Add the Remaining Ingredients: Add the peaches, red onion, jalapeño, and cilantro to the bowl.
Make the Dressing: Whisk together the honey, lime juice, and kosher salt until smooth.

A hand pours dressing from a jar onto a bowl of chopped peaches, corn, red onion, jalapeño, and cilantro on a pink tiled surface.

A bowl of corn salad with diced peaches, red onion, cilantro, and bell pepper on a pink tiled surface, with a spoon in the bowl.

Add the Dressing: Pour the honey lime dressing over the salad.
Toss and Serve: Gently toss until evenly coated, then serve immediately or chill before serving.

For full list of ingredients and instructions, see recipe card below.

Three plates with corn and peach salad garnished with cilantro are on a pink tile surface, with fresh herbs, limes, a jalapeño, and a peach nearby.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Protein Options: I like to add grilled shrimp or sliced chicken on top to turn this salad into a full meal. You can also mix in black beans or quinoa for a hearty vegetarian version.
Cheese Add-Ins: Try crumbled feta or cotija for a salty bite. Burrata or fresh mozzarella make it creamy and rich.
Extra Veggies: Add diced avocado, cherry tomatoes, or cucumber for more color and crunch. You can even toss in arugula or spinach for a leafy version.

Two blue and white plates filled with corn, diced peaches, and chopped vegetables on a pink tiled surface, with fresh peaches, lime, cilantro, and drinks nearby.

What to Serve with Corn and Peach Salad

Main Dishes

This Corn and Peach Salad is the perfect summer side for anything coming off the grill. We love serving it with Grilled Chicken Wraps, Easy Carne Asada, Grilled Shrimp, or BBQ Chicken for an easy warm-weather meal.
It also pairs beautifully with Beer Battered Fish Tacos or juicy burgers, adding a fresh, sweet contrast to smoky grilled flavors.

Summer BBQ Sides

Turn this salad into part of a backyard barbecue spread with Mexican Street Corn Salad, Watermelon Salad, or Honey Lime Fruit Salad for plenty of fresh seasonal flavor.
If you’re entertaining, add Simple Guacamole, Fresh Pico de Gallo, and Air Fryer Tortilla Chips so guests can snack while the grill is going.

FAQs

Can I use frozen or canned corn instead of fresh?

Yes. If fresh corn isn’t available, thawed frozen corn works well. Just make sure to pat it dry before mixing so the salad doesn’t get watery.

Do I need to peel the peaches?

It’s up to you. The skin adds color and texture, but if you prefer a softer bite, you can peel them easily by blanching the peaches in hot water for a few seconds.

Can I make this salad ahead of time?

You can prep the ingredients and dressing separately up to a day in advance. Combine everything just before serving so the peaches stay fresh and the corn keeps its crunch.

How spicy is this salad?

It has a mild heat from the jalapeño, but you can adjust it to your liking. Leave out the seeds for less spice or skip the pepper altogether for a no-heat version.

How long does it keep?

Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving, as the dressing may settle at the bottom. This salad isn’t ideal for freezing since the peaches and corn lose their texture once thawed.

A plate of corn and peach salad with diced vegetables, surrounded by fresh cilantro, lime halves, a halved peach, salt, and a fork on a pink tiled surface.

More Summer Recipes You’ll Enjoy

Peach Burrata Salad with Champagne Vinaigrette – A beautiful mix of sweet and savory, this Peach Burrata Salad with Champagne Vinaigrette is a refreshing and colorful summer salad.
Creamy Lemon Orzo Pasta with Corn – Creamy Lemon Orzo Pasta with Corn is made in one pan and is so easy to customize. Serve it on the side of weeknight dinners or for lunch.
Fresh Pico De Gallo – This Fresh Pico de Gallo is the salsa I make on repeat. It’s light, punchy, and loaded with juicy tomatoes, lime, and just enough heat.
Melon Salad – This melon salad is a vibrant, refreshing dish that’s unbeatable on hot summer days! It strikes the perfect balance of sweet and savory.

If you try this Corn and Peach Salad recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Corn and Peach Salad

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Author: Lena Gladstone

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This Corn and Peach Salad is all about fresh ingredients and easy prep. The honey-lime dressing ties everything together with a light, tangy finish. It’s simple, refreshing, and perfect for warm days.

Ingredients

For the Corn Peach Salad:

5 ears corn on the cob, kernels removed
4 peaches, ripe, diced
¼ cup red onion, finely diced
½ jalapeño, seeded and finely diced
⅓ cup fresh cilantro, chopped

For the Honey Lime Dressing:

4 tablespoons honey
4 tablespoons fresh lime juice
1 teaspoon kosher salt, or more to taste

Instructions

Cut the corn kernels from the cobs and transfer them to a large serving bowl.
Add the diced peaches, red onion, jalapeño, and cilantro.
In a small bowl or jar, whisk together the honey, lime juice, and kosher salt until well combined.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld before serving. Toss again just before serving.

Notes

Use ripe but firm peaches. They hold their shape better and add the perfect balance of sweetness without becoming mushy.
Try grilling the corn first. A quick char adds smoky flavor that pairs beautifully with the sweet peaches and honey lime dressing.
Cut the vegetables into similar-sized pieces. This gives the salad a better texture and ensures every bite is balanced.
Adjust the jalapeño to your taste. Remove all the seeds for mild heat, or leave a few in if you enjoy a little extra spice.
Use fresh lime juice instead of bottled. Fresh juice gives the dressing a brighter, more vibrant flavor.
Add diced avocado just before serving. It makes the salad extra creamy and pairs perfectly with the sweet corn and peaches.
Top with torn burrata for a beautiful presentation. The creamy cheese turns this simple side into an impressive summer dish.
Let the salad chill for 30 minutes before serving. A short rest allows the flavors to blend together beautifully.
Taste before serving. Depending on the sweetness of your peaches, you may want an extra squeeze of lime or a pinch more salt.
Store leftovers in an airtight container for up to 3 days. Give the salad a good stir before serving since the dressing naturally settles.
Don’t freeze this salad. The fresh peaches and corn lose their texture after thawing.