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Grilled Corn and Nectarine Salad

Embrace the flavors of summer with our Grilled Corn and Nectarine Salad, a delightful blend of fresh, vibrant ingredients that celebrate the season’s bounty.

This recipe combines the smoky sweetness of grilled corn and nectarines with the tangy zest of a lemon vinaigrette, creating a harmonious medley of tastes and textures. Tossed with juicy baby tomatoes, aromatic fresh basil, and creamy crumbled feta cheese, this salad is both refreshing and satisfying.

Perfect for a light lunch or a flavorful side dish, it’s a dish that captures the essence of summer in every bite. Here’s how to bring this colorful, delicious salad to your table.

Grilled Corn and Nectarine Salad

Total Time:






Dietary Preference(s):

Gluten Free, Vegetarian


  • 4 tbsp divided olive oil
  • 1 lemon, juiced
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 3/4 tsp sea salt
  • 1/4 tsp pepper
  • 3 ears of corn, husked
  • 4 nectarines (or peaches), ¼ inch slices
  • 1 pint baby tomatoes, halved
  • 1/2 cup fresh basil, torn
  • 1/2 cup crumbled feta cheese crumbled

How to Make It


Whisk together 3 tbsp olive oil, lemon juice and cumin, ¼ tsp salt and set aside.


Set a barbecue to medium-high heat. In a small bowl whisk together 1 tbsp olive oil, chili powder, ½ tsp salt and pepper. Brush the cobs of corn with this olive oil mixture. Grill the cobs of corn for about 6-8 minutes, turning occasionally, until slightly charred. Remove from the heat and let cool.


Once the cobs have cooled enough to handle, cut the kernels from the cobs and add to a large serving bowl along with baby tomatoes, peach or nectarine slices, freshly torn basil leaves and feta cheese. Drizzle with the olive oil-lemon-cumin mixture and toss to combine. Taste and adjust seasoning with more salt and pepper as desired.

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