Palmetto Peach and Corn Salad with Lime Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant summer salad featuring sweet Georgia peaches, grilled corn, and a bright lime dressing that balances earthy and citrus notes. This southern-inspired salads ready in about 25 minutes pairs medium, pitted and diced ripe peaches, cut from 2 ears fresh corn kernels, baby arugula into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 medium, pitted and diced ripe peaches
• 1 cup, cut from 2 ears fresh corn kernels
• 4 cups baby arugula
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 2 tbsp coarsely chopped mint
• 1/2 cup, crumbled feta cheese
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lime juice, 1 tbsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
2. Step 2: Heat a cast-iron skillet over medium-high heat for 5 minutes. Add 1 cup fresh corn kernels and cook for 4-5 minutes, stirring occasionally, until lightly charred in spots.
3. Step 3: In a large mixing bowl, combine 4 cups baby arugula, 2 diced ripe peaches, and the charred corn. Drizzle with 3/4 of the lime vinaigrette and toss gently until evenly coated.
4. Step 4: Divide salad among plates, top with 1/2 cup crumbled feta cheese and 2 tbsp coarsely chopped mint. Drizzle with remaining vinaigrette and serve immediately.