Grilled Corn and Nectarine Salad
This grilled corn salad with nectarines and blue cheese is a fun and different seasonal summer dish you need to try! Sweet charred corn and juicy nectarines pair perfectly with tangy blue cheese and tons of herbs for a bright, balanced bite.
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This is a delicious salad I make in the summer when the ingredients are all in season.
I love adding tons of herbs from my garden into my salads in the summer because they need to be harvested regularly and they make an amazing addition to the greens. I add so many they are like greens themselves.
Use as many or as little as you like and whatever kind you have. I added some nasturtiums from my garden for fun, but they're not necessary. Any combination of soft herbs will be great.
The contrast of textures and flavors in this grilled corn and nectarine salad is what makes it shine.
The charred corn brings smokiness, the nectarines add a juicy, floral sweetness, and the blue cheese delivers just enough funk to tie it all together.
It's finished with a tangy shallot vinaigrette and a big handful of herbs to make everything pop.
Want more colorful summer salads? Try this savory-sweet grilled halloumi and peach salad, my crisp and refreshing fresh shaved zucchini salad, or a simple peak-season heirloom tomato salad with crispy shallots.
Why This Recipe Works
- Uses peak-season summer produce at its best for flavor and texture.
- It's flexible to use different cheeses, herbs, or fruit based on what you have.
- The vinaigrette is simple but super flavorful and ties everything together.
- Grilled corn adds smokiness without overpowering the fresh ingredients.
Ingredient Notes
Corn - Choose the freshest, sweetest corn you can find. Grilling enhances its natural sugars and gives it a smoky, charred edge that balances the rest of the salad.
Nectarines - Look for ripe but still slightly firm nectarines so they hold their shape when sliced. Peaches work just as well if that's what you have on hand.
Blue Cheese - The sharp, tangy bite of blue cheese adds a savory contrast to the sweet fruit and corn. If blue cheese isn't your thing, try crumbled feta, aged cheddar, or creamy goat cheese instead. For more ideas, check out this helpful guide to Italian cheeses.
Herbs - Use a variety of soft, leafy herbs like basil, chives, mint, parsley, or tarragon. Avoid woody herbs like rosemary or thyme, which are too strong and tough to eat raw. For pantry inspiration, see my breakdown of Italian herbs and spices.
Romaine - This crisp lettuce serves as a refreshing base. You can substitute with other sturdy greens like little gem or even arugula for a peppery bite.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Grill or grill pan
- Chef's knife
- Cutting board
- Salad bowl
- Small mixing bowl
- Whisk
- Tongs
Step by Step Instructions
- In a small bowl, whisk together the shallot, mustard, honey, vinegar, salt, and pepper. Slowly stream in the olive oil as you whisk until emulsified. Set aside.
- Preheat a grill to medium-high heat. Lightly rub the corn with oil, then grill until charred on all sides. Set aside to cool, then remove the kernels from the cob.
Pro Tip: Let the corn cool completely before cutting so the kernels don't steam the rest of the salad.
- In a large salad bowl, mix together the romaine, basil, and chives, then toss with just enough dressing to coat.
- Arrange the nectarines and grilled corn over the greens, then crumble the blue cheese on top. Serve immediately.
Tips for Success
- Use the ripest, freshest fruit and corn available for the best flavor.
- Don't overdress the salad. Add the vinaigrette gradually and taste as you go.
- Make the dressing in advance so the shallots can mellow and infuse the vinegar.
- Grill the corn ahead of time and store it in the fridge for quicker assembly.
Variations
- Swap nectarines with peaches or even plums for a twist.
- Use goat cheese, feta, or shaved Parmigiano in place of blue cheese.
- Add sliced avocado or toasted nuts for extra richness and crunch.
- Toss in cherry tomatoes or cucumbers for more color and texture.
- Try it with a simple balsamic vinaigrette.
Serving Suggestions
This salad is a perfect match for all kinds of seafood.
Pair it with my classic Maryland crab cakes for a bright contrast, a fresh and flavorful seared tuna steak for something light, these buttery pan-seared scallops, a classic Maine lobster rolls or a bowl of Old Bay peel-and-eat shrimp.
Store and make ahead
This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Keep in mind the greens and herbs may wilt slightly over time. If making ahead, store components separately and assemble just before serving for the best texture.
FAQs
Yes! Grilled nectarines (or peaches) bring out even more of their natural sweetness and are a great variation if you want an extra smoky element.
Goat cheese, feta, or a sharp aged cheddar will all work well here. Just choose a cheese with enough flavor to stand up to the sweet corn and fruit.
While grilling adds flavor, you can also use raw sweet corn if it's very fresh, or lightly sauté it in a pan if you don't have a grill.
Basil, mint, chives, tarragon, and parsley are great. Avoid tougher herbs like rosemary or thyme unless finely chopped and used sparingly.
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Grilled Corn Salad with Nectarines and Blue Cheese
Ingredients
- 1 small shallot minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons white wine vinegar
- salt and freshly cracked black pepper to taste
- ¼ cup extra virgin olive oil plus more for coating the corn
- 2 ears corn shucked
- 1 head romaine lettuce roughly chopped
- 2 cups basil leaves
- 1 cup chives or scallions, chopped into 1 inch pieces
- 2 nectarines cored and sliced
- 4 ounces blue cheese such as Maytag
Instructions
- In a small bowl, whisk together the shallot, mustard, honey, vinegar, salt and pepper. Slowly stream in the olive oil as you whisk until emulsified. Set aside.
- Preheat a grill to medium-high heat. Lightly rub the corn with oil, then grill until charred on all sides. Set aside to cool, then remove the kernels from the cob.
- In a large salad bowl, mix together the romaine, basil and chives, then toss with just enough dressing to coat. Arrange the nectarines and grilled corn over the greens, then crumble the blue cheese on top. Serve immediately.
Notes
- Use the ripest, freshest fruit and corn available for the best flavor.
- Don't overdress the salad-add the vinaigrette gradually and taste as you go.
- Make the dressing in advance so the shallots can mellow and infuse the vinegar.
- Grill the corn ahead of time and store it in the fridge for quicker assembly.
