This grilled corn and peach salad, finished with garlic & fine herbs Boursin and a hot honey vinaigrette, is a perfect way to celebrate summer produce — and it’s delicious year-round. Serve it alongside grilled meats or enjoy it on its own. It’s bold, fresh, and easy to make.
Fire up that grill!
Grilling corn is my preferred method for cooking corn on the cob. Charring the kernels adds depth and a slightly smoky sweetness that transforms the salad. Don’t be shy with the heat — a good amount of charring on the ears brings out the best flavor.
While the grill is hot, add sliced peaches. The natural sugars caramelize quickly and pair beautifully with the charred corn. The contrast between sweet, smoky peaches and the fresh ingredients in the salad creates a lively, balanced flavor profile.
Hot Honey Vinaigrette
The hot honey vinaigrette is a sweet-spicy dressing that complements the salad perfectly. It adds zip and ties together the smoky, sweet, and creamy elements. Make extra and keep it in the fridge to dress other salads or grilled vegetables.
Recipe
Corn Peach Boursin Salad
40 minutes
15 minutes
6 people
Ingredients:
- 7 ears corn on the cob, husked
- 1 1/2 cup cherry tomatoes, sliced
- 6 peaches, pits removed and halved
- 1/2 red onion, diced
- 1 avocado, pit removed and diced
- 1 cup bread, diced
- 1 package Boursin Garlic & Fine Herbs
Hot Honey Vinaigrette
- 2 cloves garlic, minced
- 1 tbs jalapeno, finely diced
- 1/4 cup honey
- 1 tsp salt
- 1 tbs apple cider vinegar
- 1 lemon, juiced
- 1 tsp pepper
- 3/4 cup olive oil
Instructions:
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Get the grill hot and place the husked corn and peach halves on the grates. Grill until the corn and peaches develop light char marks, about 8–10 minutes. When the corn is done, slice the kernels off into a large salad bowl. Slice the grilled peaches and add them to the bowl.
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Heat a little oil in a pan over medium-high and toast the diced bread until golden on all sides to make quick croutons. Add the toasted bread to the salad bowl.
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Add the sliced tomatoes, diced red onion, and diced avocado to the bowl. Gently crumble the Boursin cheese over the salad.
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For the dressing, mix the minced garlic, diced jalapeno, apple cider vinegar, lemon juice, salt, pepper, and honey in a small bowl. If the honey is thick, warm it briefly (about 10 seconds in the microwave) so it blends easily. Slowly stream in the olive oil while whisking to emulsify. Pour the vinaigrette over the salad, toss gently, and serve.
Enjoy!
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