Ready in just 15 minutes, this refreshing summer peach corn salad boasts juicy fresh peaches, charred sweet corn, creamy avocado, and rich burrata, topped with a spicy jalapeño vinaigrette. Perfect salad for the summer season!

peach corn salad with baby spring mix, avocados, basil and a mason jar filled with salad dressing

This post is sponsored by Little Leaf Farms. Thanks for supporting the brands that make TFD possible. As always, opinions are my own!

 I’m soaking up life’s sweet small pleasures these days as the big pleasures feel more out of reach.

Small sweet pleasures include reading on my back porch, going for a walk through the park, and visiting my local farmer’s market.

I LOVE the fresh produce this time of year – juicy peaches, sweet corn, spicy peppers, bright greens, and refreshing herbs.

Which is why I decided to create a recipe that boasts all of my favorite summer seasonal fruits and vegetables!

If you head to the farmer’s market between July – September, chances are you’ll be able to find all the produce you need for this recipe (minus the avocado). Another sweet small pleasure!

This salad recipe is easy to make in just about 15 minutes. It’s light, refreshing, and checks all the boxes for a satisfying salad: bold flavors, different textures, and contains all three macronutrients.

Ingredients You’ll Need

buratta, garlic, vinegar, avocado, lime, basil, corn, peach and other ingredients spread out on countertop

Notes on Ingredients

Jalapeño pepper: The ribs and seeds contain the most heat so either use the whole pepper, ribs and seeds included, for the most spice, or remove ribs and seeds for a very mild flavor.

Buratta: also known as Buffalo mozzarella, is an Italian cheese made from mozzarella and cream. The outer shell is mozzarella and the inside contains stracciatella and cream, giving it a very soft, creamy texture. Can substitute regular mozzarella if you can’t find it!

Corn: corn is at its best this time of year but if you don’t have fresh on hand, feel free to use frozen (defrosted first) or canned (drained and rinsed).

How to Make the Salad

First, start with the dressing. This is super easy to make in the food processor – just throw all the ingredients in except for the olive oil and pulse until blended. You’ll likely still have some larger chunks of jalapeño at this point. With the processor running, slowly pour in olive oil, pulse until jalapeño is minced and dressing is combined.

four images showing salad dressing before and after it's blended in a food processor

Then char your corn in a cast iron pan (or keep it fresh if you want to save yourself a step). Slice your peaches and avocado, and add them all to your greens. Then, scoop a portion of burrata to go on top.

I use Little Leaf Farms Baby Spring Mix as the base for this salad because their greens are super fresh and crisp. Plus, if you’ve been following me for a while you know I love this company because:

  1. They are local (based in Mass!)
  2. They grow their baby greens year round in New England, using 100% captured rainwater and no chemical pesticides
  3. Because it’s a local product, it has a long shelf life and can last up to two weeks in your fridge. One of my biggest pet peeves is buying lettuce and having it wilt only a few days later!
I’m so excited to be visiting Little Leaf Farms’ greenhouse in Devens, MA on 8/28 – stay tuned for more details about how you can participate and join in on the fun! I’ll be sharing a tour of the greenhouse on IGTV on 9/3!
 

With your salad assembled, the final step is to pour that delicious jalapeño vinaigrette over top!

peach corn salad with baby spring mix, avocados, basil and a mason jar filled with salad dressing

Summer Salad FAQs

Do I have to use fresh corn?

Nope! You can use frozen (defrosted) or canned (rinsed and drained).

What if I don’t have a cast iron pan?

You can char the corn over a grill or in a nonstick pan, or you can add the corn to the salad without charring it. I just find that charring it gives it more flavor.

What is burrata cheese and what if I can’t find it?

Also known as Buffalo mozzarella, burrata is an Italian cheese made from mozzarella and cream. The outer shell is mozzarella and the inside contains stracciatella and cream, giving it a very soft, creamy texture. You can substitute regular mozzarella if you can’t find it! This salad would also pair nicely with goat cheese.

What if I’m vegan?

You can substitute a creamy plant-based cheese for the burrata or just leave it out and add more avocado. 

Can I add protein to this salad?

Of course! I find that adding a protein can help to make salads more filling and satiating. Grilled chicken would be a delicious addition! Or, if you’re vegetarian, grilled tofu!

peach corn salad with baby spring mix, avocados, basil and a mason jar filled with salad dressing

For more salad inspiration, check out my salad recipes below!

If you like this recipe, please be sure to give it a 5 star rating below. If you make it, share it on instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

peach corn salad with baby spring mix, avocados, basil and a mason jar filled with salad dressing Print
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Summer Peach Corn Salad


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  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

Ready in just 15 minutes, this refreshing summer peach corn salad boasts juicy fresh peaches, charred sweet corn, creamy avocado, and rich burrata, topped with a spicy jalapeño vinaigrette. Perfect salad for the summer season!


Scale

Ingredients

  • 1 jalapeño pepper, stem removed*
  • 1 clove garlic
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice (from about ½ lime)
  • 2 tablespoons fresh basil
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • 1 corn on the cob, shucked
  • 4 ounces Little Leaf Farms Baby Spring Mix (1 container)
  • 1 peach, sliced
  • ½ large avocado, sliced
  • 4 ounces burrata cheese

Instructions

  1. To make the jalapeño vinaigrette, add jalapeño, garlic, white wine vinegar, lime juice, basil, honey, and salt to a food processor and pulse until jalapeño is roughly chopped, about 60 seconds.
  2. With the food processor running, slowly pour in olive oil and pulse until jalapeño is minced and ingredients are combined, about another 60 seconds. Set dressing aside.
  3. Using a sharp knife, cut corn kernels off ear into a small bowl. Heat a cast iron pan over medium heat* and add corn kernels. Cook until charred, about 3-5 minutes, stirring occasionally.
  4. In a large bowl, combine Baby Spring Mix, charred corn, peach, and avocado.
  5. Toss with preferred amount of jalapeño vinaigrette to evenly coat salad.
  6. Divide burrata cheese evenly between salad servings.

Notes

  1. For the most heat/spice, leave the seeds and ribs of jalapeño pepper intact. For the least amount of heat, remove seeds and ribs. I personally enjoyed this with most of the ribs and seeds left on the pepper.
  2. If your cast iron is not well seasoned, you may need to add a small amount of olive oil to the pan (1/2 teaspoon) to char corn.
  3. For a vegan-friendly version, you can substitute a creamy plant-based cheese for the burrata or just leave it out and add more avocado.
  4. This salad would also be delicious (and even more filling) with grilled chicken (or tofu!) on top.
  • Category: Salad
  • Cuisine: Summer

Keywords: summer peach salad, summer peach corn salad, salad with jalapeño vinaigrette

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