Fresh Grilled Corn Salad

A bowl of salad with corn, peaches, carrots, and arugula
Prep Time: 
40 minutes
Number of Servings: 
Serves 8
Recipe Source: 
Recipes and photos reprinted with permission by Dini Klein


  • Oil, for greasing grill
  • Salad

    • 8 medium heirloom carrots, washed, tops and bottoms trimmed, and halved lengthwise
    • Salt
    • 4 ears corn, shucked
    • 5 firm peaches
    • 2 bunches fresh baby arugula
    • 13 cup toasted sunflower seeds
  • Basil Tarragon Vinaigrette

    • 14 cup fresh tarragon, packed
    • 14 cup fresh basil, packed
    • 14 cup extra-virgin olive oil
    • 3 Tbsp apple cider vinegar
    • 14 tsp salt
    • 18 tsp black pepper
    • 1 garlic clove
    • 1 tsp Dijon mustard
    • 1 Tbsp fresh lemon juice


  1. Heat a grill pan or outdoor grill to medium-high heat and grease with oil.
  2. Place carrots on grill in a single layer and season with salt. Grill 6 to 8 minutes per side, until cooked but still crunchy. Remove to cutting board to cool.
  3. Grease grill with more oil and add corn. Sprinkle with salt. Grill for 10 minutes, rotating to cook on all sides. Remove to a cutting board to cool.
  4. Cut each peach into 2 halves and remove pits. Grill flat side of peaches for 4 minutes and remove to a cutting board to cool.
  5. In a blender, add all Basil Tarragon Vinaigrette ingredients and blend until smooth.
  6. Cut corn off cob and place in a large bowl. Cut carrots on bias into bite-size pieces and add to bowl. Cut peaches into bite-size half-moon slices and add to bowl. Add arugula and sunflower seeds and toss with dressing. Serve immediately.
Nutrition Info: 
230 Calories, 6 g Protein, 33 g Carbohydrates, 6 g Fiber, 11 g Total fat (1 g sat), 287 mg Sodium, ★★★★★ Vitamin A, K, ★★ Vitamin B6, C, E, Folate, Phosphorus, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Iron, Magnesium, Potassium, Zinc