Grilled Corn and Peach Salad with Honey Thyme Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A summer-fresh salad featuring charred corn, juicy peaches, and a light honey-thyme vinaigrette for a bright, satisfying bite. This american-inspired salads ready in about 30 minutes blends finely sliced red onion, arugula, honey into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 ears, husked and cut into 1/2-inch slices corn
• 2, pitted and sliced into 1/4-inch thick pieces peach
• 1/4 cup, finely sliced red onion
• 4 cups arugula
• 1 tbsp honey
• 1 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tsp, chopped fresh thyme
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat a grill or grill pan over medium-high heat. Brush 2 ears of corn (husked and cut into 1/2-inch slices) with 1/2 tbsp olive oil and grill for 3-4 minutes per side until lightly charred.
2. Step 2: In a small bowl, whisk together 1 tbsp honey, 1 tbsp white wine vinegar, 1/2 tbsp olive oil, 1 tsp chopped thyme, 1/4 tsp salt, and 1/4 tsp black pepper to make the dressing.
3. Step 3: In a large bowl, combine the grilled corn, 2 sliced peaches, 1/4 cup finely sliced red onion, and 4 cups arugula. Drizzle with the dressing and toss gently until all ingredients are evenly coated.