Sweet Corn and Peach Salad with Chimichurri Lime Dressing
If you’ve been around here for a bit, you know I love a good non-recipe—especially in the summer when fresh local produce basically does the work for you. This sweet corn and peach salad is peak summer in a bowl. It’s bright, juicy, just the right amount of sweet, and has a zingy chimichurri-lime dressing that ties it all together.
Whether you’re pulling it together for a weeknight dinner or bringing it to a cookout, this one’s quick to prep and easy to love. It also holds up well in the fridge for a while making it a solid “make ahead” option.
Ingredients:
4 ears fresh sweet corn, husked
2 ripe peaches, chopped
1 cup cherry tomatoes, quartered
¼ cup chopped fresh cilantro
Juice of 1 lime
¼ cup olive oil
2 tbsp honey ( can be hot honey if you want some extra zip)
2 tsp chimichurri spice blend ( We use the Kinders Brand )
1 tsp garlic powder
Salt and pepper to taste
Extra lime wedges for serving
Optional Add-Ins:
¼ cup crumbled feta cheese
Serve with your choice of protein to make it a meal ( chicken, chicken sausage, shrimp, black beans, steak- you get the picture)
Sliced Avocado and a squeeze of lime are a great addition right before serving
🥣 Directions:
Cook the corn: Boil, grill, or steam your corn—whichever works for you. I usually boil mine for 4–5 minutes, then let it cool before cutting the kernels off the cob.
Mix the salad: In a large bowl, combine corn kernels, peaches, cherry tomatoes, and chopped cilantro.
Make the dressing: In a small jar or bowl, whisk together lime juice, olive oil, honey, chimichurri spice blend, garlic powder, salt, and pepper. Taste and adjust as needed.
Toss and serve: Pour the dressing over the salad and toss gently to coat. Top with an extra squeeze of fresh lime before serving. Add feta or your favorite protein if you’d like to bulk it up.
💡 Tips & Swaps:
No peaches? Try nectarines or even mango.
Don’t have chimichurri spice? A combo of parsley, oregano, chili flakes, and garlic powder will get you close.
Meal prep hack: Make the dressing and prep your corn a day ahead—just add the fruit right before serving to keep it fresh.
This is one of those throw-together meals that doesn’t feel like a compromise. It’s colorful, nourishing, and flexible—aka exactly the kind of recipe I like to keep in my back pocket all summer long.
