Corn, Peach, Tomato and Fresh Basil Salad

For some reason, every time I think of the 4th of July I think of corn. We make some sort of corn dish every year with our 4th barbecue and it just makes me so happy. We usually go for the simple grilled corn on the cob, but this year I decided to change things up. I picked up some beautiful fresh peaches and basil from the farmers market this morning so knew I wanted to use those items in my recipe. The corn this time of year is so sweet, it really doesn’t even need cooking. That’s how I came up with this fresh corn salad dish. It tastes great at room temperature or can be chilled. Serve your guests a big bowl of this alongside any main dish and they will not be disappointed! Happy 4th of July everyone!

Corn, Peach and Tomato Salad with Fresh Basil

  • Prep Time: 15m
  • Total Time: 15m
  • Serves: 6


  • 5 ears of Corn, kernels removed
  • 1 pt cherry tomatoes, halved
  • 2 peaches, finely diced
  • 1 c feta, crumbled
  • ¼ cup red onion, finely diced
  • 3 scallions, finely sliced
  • 1 c fresh basil, chopped
  • ¼ cup lime juice
  • 1/3 c olive oil
  • Salt and pepper


  1. In a large bowl combine the corn, tomatoes, peaches, red onion, scallions, feta and basil. Toss everything together.
  2. Make the vinaigrette. Combine the lime juice, olive oil, salt and pepper in a bowl and whisk everything together.
  3. Toss the vinaigrette with corn salad and serve chilled or at room temperature.
  4. Optional: Garnish with fresh basil leaves and extra crumbled feta.
  5. Enjoy!

xo, Rachel

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