Grilled Peach Corn, Creamy Cheese

The smell of peaches hitting a hot grill is one of those things that stops a conversation dead in its tracks. Someone will ask what is burning and then realize it is sugar, not disaster, and suddenly everyone is hovering around the grill waiting. This salad was born from one of those August evenings when the farmers market haul was too good to cook into anything complicated.

I made this for a friend who claimed she did not like fruit in savory food and watched her go back for thirds without saying a word. The burrata was nearly gone before I could finish taking a photo, which is honestly the best review a salad can get.

Ingredients

• 3 ripe peaches, halved and pitted: Peaches that give slightly when pressed are ideal, if they are too firm the grill will not soften them enough.
• 2 ears of fresh corn, husked: Fresh corn has a sweetness and crunch that frozen kernels simply cannot replicate here.
• 1 cup cherry tomatoes, halved: They add a juicy pop of acidity that balances the rich cheese and sweet fruit.
• 1/2 small red onion, thinly sliced: Soak the slices in ice water for ten minutes if you find raw onion too sharp.
• 1/4 cup fresh basil leaves, torn: Tearing rather than chopping keeps the basil from bruising and turning dark.
• 100 g creamy cheese such as burrata or goat cheese: Burrata is my first choice because the creamy center mixes into the dressing beautifully.
• 3 tbsp extra virgin olive oil: Use the good stuff here since it is a raw dressing and the flavor really comes through.
• 1 tbsp balsamic vinegar: A little goes a long way and adds a tangy depth that ties the sweet peaches to the savory elements.
• 1 tsp honey: Just enough to round out the acidity of the vinegar without making anything taste sweet.
• 1/2 tsp Dijon mustard: This acts as an emulsifier so the dressing holds together instead of separating.
• Salt and freshly ground black pepper: Season the dressing generously and taste it before adding to the salad.

Instructions

Fire up the grill:

Preheat your grill or grill pan over medium high heat until you can feel the warmth radiating when you hold your hand a few inches above the grates.

Kiss the fruit and corn with oil:

Lightly brush the peach halves and corn ears with olive oil, just enough to help the char happen without making things greasy.

Get that beautiful char:

Place the peaches cut side down and resist the urge to move them for two to three minutes until you see deep grill marks. Roll the corn every couple of minutes for about ten minutes total until the kernels are lightly blackened in spots.

Cool and slice:

Let everything cool just enough to handle, then cut the peaches into wedges and slice the kernels off the cobs into a bowl.

Build the salad:

Toss the peach wedges, corn kernels, cherry tomatoes, red onion, and torn basil together in a large bowl, making sure the colors are evenly distributed.

Whisk the dressing:

Combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl and whisk until it looks creamy and unified.

Dress and finish:

Drizzle the dressing over the salad, toss gently so you do not break up the peaches, then tear the cheese over the top and serve right away while everything is still slightly warm.

Save

There was a evening on a rooftop where the wind kept blowing the basil off the cutting board and we just kept laughing and adding more. That salad was messy and imperfect and somehow the best thing we ate all summer.

The Best Cheese for the Job

Burrata is the obvious choice here because that creamy stracciatella center practically becomes part of the dressing. Goat cheese works beautifully if you want something tangier that crumbles into the nooks and crannies. Fresh mozzarella is the safe middle ground and I have even crumbled blue cheese over this when I was feeling bold, which I highly recommend trying at least once.

Adding Greens Without Losing the Point

A handful of arugula or baby spinach turns this into a more substantial plate without much effort. The peppery bite of arugula is a natural match for the sweet peaches and creamy cheese. If you do add greens, toss them in right before serving so nothing wilts under the warmth of the grilled vegetables.

What to Pour Alongside

A chilled Sauvignon Blanc or Pinot Grigio is the classic pairing and for good reason, the crisp acidity cuts through the richness of the cheese.

• Chilled dry rosé works just as well if that is what you have.
• Sparkling water with a squeeze of lime is refreshing enough for a non alcoholic option.
• Remember this salad is best eaten within an hour of assembling while the peaches still have that warm smoky edge.

Save

This is the kind of recipe that reminds you summer food does not need to be complicated to be memorable. Just fire, ripe fruit, and good company.

Recipe FAQs

→ How do I choose peaches for grilling?

Pick peaches that give slightly to gentle pressure and have a fragrant aroma. Firmer peaches hold their shape on the grill, while riper ones caramelize faster—both work depending on desired texture.

→ What’s the best way to grill corn evenly?

Brush ears lightly with olive oil and grill over medium-high heat, turning every 2–3 minutes until evenly charred. Rotate frequently to avoid burning and allow kernels to develop a sweet, smoky flavor.

→ Which creamy cheeses work well here?

Soft, milky cheeses like burrata, fresh mozzarella or mild goat cheese add creaminess without overpowering the fruit and corn. For more tang, choose crumbled feta or a dollop of ricotta salata.

→ How can I prevent peaches from sticking to the grill?

Oil the cut peach halves lightly and make sure the grill is hot and clean. Place peaches cut-side down and resist flipping until they release easily—2–3 minutes usually suffices for caramelization.

→ Can components be prepared ahead of time?

Yes. Grill peaches and corn ahead and refrigerate separately. Keep the dressing chilled and toss everything together just before serving, then top with torn cheese to preserve texture.

→ Any serving or pairing suggestions?

Serve chilled or at room temperature alongside peppery arugula or baby spinach. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the fruit and tangy dressing.