This Grilled Corn and Peach Cobb Salad is a super yummy power salad! It includes classic Cobb goodies such as blue cheese, hard-boiled eggs and bacon plus two favorite summer produce superstars: peaches and corn on the cob.

Grilled Corn and Peach Cobb Salad on two serving plates

Why We Love This Recipe For Grilled Corn Peach Cobb Salad

I figured today would be a great day to share this amazingly yummy Cobb Salad with you. It’s topped with grilled peaches and sweet corn plus the usual cobb salad suspects: blue cheese, hard-boiled eggs and crumbled bacon. The flavors are AMAZING together. The sweetness of the peach and corn together with the salty briny cheese and bacon is so good!

Oh, and the pecans! I mean… how could you not fall in love with this recipe you guys?

Then comes the dressing. Honey Mustard. This dressing folks, I’m telling you, it’s beyond good. The key is to find a really really good honey. Like the kind that you get straight from a beekeeper. The kind that tastes of a late summer field of flowers. If you can, getting quality honey makes such a huge difference. Your taste buds will thank you.

The other good news: this recipe makes a cup of dressing, which is 8 servings, so you’ll have left-over dressing for another meal!

This corn peach salad is the perfect healthy entree salad that’s fancy enough to share with guests. It’s easy to prepare ahead of time, easy to double, and will be enjoyed by many. Don’t get me wrong though, it’s a great recipe for stay-at-home summer weeknights, too.

If you love a big entree salad, make sure to check out my Southwest Kale Cobb Salad (also with corn), our Classic Healthy Cobb Salad and this Fall Harvest Cobb Salad. Plus make sure to see our Pesto Salmon Salad Nicoise and this Brunch Salad with Poached Eggs and Broiled Cherry Tomatoes.

Key Ingredients For This Recipe

Peaches

If peaches are in season when you decide to make this recipe, oh boy are you in luck. There’s nothing like an in-season peach. They’re extremely juicy and flavorful. If a peach is firm to the touch, it’s not ready. The peach should have some give when squeezed gently. If you can’t find any good peaches, you can go with nectarines instead.

Corn on the cob

Purchase whole corn cobs preferably before they are husked. Once the husks are removed the corn starts to oxidize more quickly and loses its fresh sweet taste.

Blue cheese

Blue cheese, although a staple in Cobb salads, isn’t for everyone. It has both a bold and a salty taste, and can be very pungent. If you don’t like the taste of blue cheese, I recommend going with something like goat cheese, queso fresco, or feta, all of which you can find in the “fancy” cheese section or your grocery store.

Pecans

Though not traditional in a Cobb, I added pecans to this salad. Both peaches and pecans are two favorites from the US South, and they make a great pairing in this salad. We love the crunch they add to the salad.

Additional Salad Ingredients

  • 2 teaspoon organic canola oil or avocado oil
  • 1 head green leaf or or 2 small heads little gem lettuce, cut and cleaned (8 cups)
  • 4 hard boiled eggs, peeled and cut into wedges see tip*
  • 4 slices bacon, cooked and crumbled

Honey Mustard Salad Dressing Ingredients

The dressing for this salad is a honey mustard vinaigrette. The sweet and slightly spicy flavors pair well with the fruit, cheese, corn and nuts.

  • 1/4 cup honey
  • 1 clove garlic, peeled and chopped
  • ½ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar or cider vinegar
  • 2 tablespoons Dijon mustard
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
Grilled Corn and Peach Cobb Salad on two serving plates

Step by Step Instructions to Make This Recipe

Step 1: Make dressing

Puree the garlic, oil honey, vinegar, mustard, salt and pepper in a blender, in a mini prep or in a jar with an immersion blender until smooth.

Step 2: Grill Corn and Peaches

Preheat the grill to medium heat. Brush oil over peaches and corn with a silicone pastry brush. Grill, turning once or twice until hot and charred in spots, 8 to 10 minutes. Let them cool slightly. Cut the corn kernels off the cob.

Step 3: Assemble salad

Divide the greens among four plates. Dividing evenly, top with eggs, bacon, blue cheese, and pecans. Top with the grilled peaches and corn and drizzle with dressing (reserve the remaining 1/2 cup dressing for another use), dividing evenly.

Don’t forget to grind on lots of black pepper once it’s assembled. The more the better in my opinion.

FAQs and Expert Tips

How long does homemade honey mustard last in fridge?

Homemade honey mustard dressing can last much longer than you’d think. As long as it’s stored in an airtight container in the fridge, it can stay good for up to 2 weeks.

How to store leftover salad:

If you think you’re going to have leftovers, don’t dress the whole salad at once. Serve the dressing on the side, then store the salad and dressing separately. This will help keep the salad from getting soggy. The salad will then last for 2 to 3 days in the fridge if stored in an airtight container.

What to use instead of pecans if you have a nut allergy?

If you can’t eat nuts but still wan’t the crunchiness you’d get from the pecans, try adding sunflower seeds or pepitas (pumpkin seeds) instead.

How do you shuck corn easily?

First peel off the outer leaves, then pull them down firmly. Break them off along with the stem end. Repeat with the remaining corn cobs. (You’ll cut the kernels off once they’ve been grilled.)

Additional Peach and Corn Recipes To Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Grilled Corn and Peach Cobb Salad | Healthy Seasonal Recipes

Grilled Corn and Peach Cobb Salad


  • Author: Katie Webster
  • Total Time: 25 minutes
  • Yield: 4 salads 1x

Description

These Cobb salads have an unusual twist! We’ve added grilled corn and peaches on top, in addition to the traditional cobb salad toppings of bacon, hard boiled eggs and blue cheese. Home made honey mustard dressing, and crunchy pecans make it utterly irresistible!


Ingredients

Scale

for the dressing

  • 1 clove garlic, peeled and chopped
  • ½ cup extra-virgin olive oil
  • ¼ cup honey
  • 3 tablespoons red wine vinegar or cider vinegar
  • 2 tablespoons Dijon mustard
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper

for the salad

  • 2 teaspoon organic canola oil or avocado oil
  • 2 large peaches, pits removed and cut into quarters
  • 2 ears corn on the cob, shucked
  • 1 head green leaf or or 2 small heads little gem lettuce, cut and cleaned (8 cups)
  • 4 hard boiled eggs, peeled and cut into wedges see tip*
  • 4 slices bacon, cooked and crumbled
  • ½ cup crumbled blue cheese (2 oz)
  • ¼ cup chopped toasted pecans
  • ½ cup honey mustard dressing

Instructions

  1. Make Dressing: Puree garlic, oil honey, vinegar, mustard, salt and pepper in a blender, in a mini prep or in a jar with an immersion blender until smooth.
  2. Make Salad: Preheat grill to medium heat.
  3. Brush oil over peaches and corn with a silicone pastry brush. Grill, turning once or twice until hot and charred in spots, 8 to 10 minutes. Let cool slightly. Cut corn kernels off the cob.
  4. Divide greens among four plates. Top with eggs, bacon, blue cheese, and pecans, dividing evenly. Top with the grilled peaches and corn and drizzle with dressing (reserve the remaining 1/2 cup dressing for another use), dividing evenly.

Notes

*Tip – To hard boil eggs: Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Allow to boil for 1 full minute. Remove from heat and let stand 12 minutes in the hot water. Drain, run cool water over and cool.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: entree
  • Method: grilling
  • Cuisine: American

Nutrition

  • Serving Size: 4 cups
  • Calories: 455
  • Sugar: 17 grams
  • Sodium: 654 mg
  • Fat: 34
  • Saturated Fat: 6
  • Carbohydrates: 27 grams
  • Fiber: 3 grams
  • Protein: 15 grams

Keywords: Grilled peach salad,cobb salad with peaches