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5 from 1 vote

Grilled Corn and Stone Fruit Salad

The Grilled Corn and Stone Fruit Salad of your dreams. Seriously this is the most perfect summer salad of all times.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish, Salad
Cuisine: Mediterranean, Tex Mex, Southwestern
Keyword: Grilled Corn and Stone Fruit Salad, grilled corn salad, stone fruit salad, summer corn recipes, how to make grilled corn, summer peach recipe, recipes with peaches,
Servings: 6 people
Author: Gaby Dalkin


  • 4 ears corn husked
  • 1 tablespoon olive oil
  • Kosher salt and freshly cracked black pepper
  • ¾ teaspoon chili powder
  • 1 lemon juiced about 3 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • Freshly ground black pepper
  • 2 nectarines or peaches sliced into ½"-thick wedges
  • 1 small shallot thinly sliced
  • 1 cup torn fresh basil leaves
  • 4 ounces Cotija cheese crumbled (about ½ cup - or fresh feta)


  • Prepare grill for medium-high heat. Brush corn with 1 tablespoons of olive oil and season with salt, pepper and a sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs.
  • Whisk with lemon juice, ¼ cup oil and spices in a medium bowl and season with salt and pepper. Add corn kernels, stone fruit, shallot, basil and cheese and toss to combine. Serve family style.