Peach and Corn Salad Recipe

Simple, fresh and easy. This easy-to-make salad boasts farm-fresh ingredients filled with the taste of summer.

Why We Love This Salad 

This is the kind of salad that makes you want to linger outside just a little longer. It’s summer in a bowl—sweet, juicy peaches play off the smoky crunch of grilled corn, while creamy mozzarella adds a soft, mellow richness. Cherry tomatoes bring a bright pop of acidity, and that thin sliver of jalapeño? Just enough heat to keep things interesting. Every bite is a little sweet, a little savory, a little spicy—and totally satisfying. Best of all, it’s super simple to throw together, but it tastes like you really planned ahead. 

Make-Ahead Tips 

This salad is a dream for entertaining because most of it can be prepped ahead—without losing that just-made magic. You can grill or roast the corn, slice the peaches, halve the tomatoes, and even mix up the lemony herb dressing a few hours in advance. Just keep everything chilled and stored separately. 

Right before serving, toss it all together and add the mozzarella balls so they stay cool and creamy. A final sprinkle of fresh herbs and a few extra peach slices on top make it feel extra special. 

Pro tip: If you’re serving it with La Crema Pinot Noir, pop the bottle in the fridge about 20–30 minutes before guests arrive. A slightly chilled red is the perfect way to kick off a warm-weather dinner party. 

This recipe is part of a three-course end-of-summer party we threw. Here are links to the other recipes:

The menu:

Beef sliders
Peach & Corn Salad
Strawberry Shortcake

Combine with La Crema Pinot Noir create the perfect summer sendoff!

Swaps and Substitutions 

One of the best things about this salad? It’s super forgiving. You can mix and match based on what’s ripe, fresh, or already hanging out in your fridge.  

• No mozzarella balls? Try torn burrata for an extra creamy twist, or even crumbled feta if you want a salty edge. 

• Not peach season yet? Nectarines work beautifully—and if you’re feeling adventurous, go tropical with mango or grilled pineapple for a fun, unexpected take. And if you’re out of cherry tomatoes, any ripe tomato will do—just chop it into bite-sized pieces. 

• Want to dial up the spice? Add more jalapeño or swap it for a fresno chili for a fruitier heat. Not a cilantro fan? Use basil or mint instead for a slightly different (but still super fresh) vibe. 

Basically, this salad is your canvas—and summer produce is your paintbox. 

Wine Pairing: Why Pinot Noir Works 

You might not think of red wine with salad, but this one proves you wrong in the best way. Between the juicy peaches, sweet corn, and creamy mozzarella, there’s enough richness and depth here to handle a light-bodied red—and Pinot Noir is the perfect match. 

We especially love it with La Crema’s Sonoma Coast Pinot Noir. It’s vibrant and silky with notes of red cherry, raspberry, and subtle spice, which echo the natural sweetness of the fruit and corn while adding a little savory contrast. There’s also a whisper of earthiness in this Pinot that plays beautifully with the grilled corn and fresh herbs. 

Want something a little bolder? Try the La Crema Monterey Pinot Noir. It has a darker fruit profile—think plum and blackberry—with a touch of smokiness that complements the BBQ-roasted corn like they were meant for each other.  

It’s the kind of wine-and-salad pairing that feels a little unexpected, but completely effortless once you taste it.