Grilled Pork, Peach and Corn Salad

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A delicious summer salad made from grilled peaches, pork and corn mixed with avocado, mint and red onion. A great BBQ salad!

A birds eye view of Corn, Peach and Pork Salad on a blue platter

When it comes to summer salads, ingredients don't get much more seasonal than this tasty Grilled Pork, Peach and Corn Salad.

I think that's part of the charm, that there's only a small window in the year when you can make it. But when you do, gosh it's good! Although the grilled peach may feel unusual, trust me - it makes the salad. If you're open to fruit in your savoury salad, check out our Watermelon Feta and Mint Salad as well!

The ingredients for Corn, Peach and Pork Salad on a grey bench

This salad hits all the right notes. Crunchy, zesty, sweet and sour. I guarantee this will become one of your go-to salads after you make it the first time. Such a great option to take along to a BBQ or pot luck.

For another epic pork dinner, why not give the Pork Souvlaki Tray Bake a go?

A close up of Corn, Peach and Pork Salad ona blue platter with peaches in the background

How to make Pork and Peach salad:

Place the marinade ingredients into a shallow dish and mix to combine. Add the pork steaks and coat on each side. Leave to marinate for 10 minutes. Place the corn, still in the husk, in the microwave for 5 minutes. Remove the husk ready to BBQ.

Pork steaks marinating in a glass container.

Cook the pork on the BBQ for 6 minutes on one side and turn over and grill for a further 2 minutes or until cooked through. Set aside to rest. Grill the peach halves and corn cobs at the same time as the pork, until slightly charred then remove.

Cooked Corn, Peach and Pork Salad on a BBQ

Cut the corn off the cob, dice the grilled peaches then add to a large bowl with the diced avocado, sliced onion and fresh mint. Combine the dressing ingredients together. Pour over the salad and mix everything to combine. Pour the salad onto a platter.

Grilled peach and corn on a wooden board with fresh vegetables.

All the chopped salad ingredients in a glass bowl together.

Slice the pork into thin pieces and place on top of the salad. Scatter over the roasted cashews and serve immediately.

Corn, Peach and Pork Salad on a blue platter with fresh peaches in the background.

If you have an abundance of peaches to use up, check out my recipes for Skillet Cake, Plum Cake and Apple Slice - all of which can use peaches in them!

Recipe FAQs:

What can I use in place of pork steaks?

I've also made this salad with pork loin. It looks so impressive laid out on top of the salad.

Can I use other stone fruit?

Absolutely. Yellow flesh peaches could be substituted for white flesh peaches or even nectarines.

A close up of Corn, pork and peach salad made with a pork loin.

Storage:

Store any leftover pork and peach salad in an airtight container in the fridge for up to three days. Enjoy cold. This salad isn't suitable for freezing.

Top tips:

If you don't have a BBQ available, the pork, corn and peaches can be grilled in a frying pan. Cooking times may vary.
Cucumber makes a lovely addition!
You can leave the red onion out or swap it for spring onion of you prefer.

Related Recipes:

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Grilled Pork, Peach and Corn Salad

Yield: serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

A crunchy and fresh salad made with grilled pork, peach and corn combined with creamy avocado, fresh mint and roasted cashews.

Ingredients

Marinade

2 Tbsp olive oil
1 Tbsp soy sauce
1 tsp paprika

Salad

500g pork loin steaks
2 corn cobs, husk on
2 peaches, halved and stone removed
2 avocados, diced
½ red onion, finely sliced
Handful of fresh mint, chopped
3 Tbsp roasted cashews, roughly chopped

Dressing

Juice of ½ a lime
2 Tbsp olive oil
Salt and pepper to taste
1 Tbsp sweet chilli

Instructions

Place the marinade ingredients into a shallow dish and mix to combine. Add the pork steaks and coat on each side. Leave to marinate for 10 minutes.
Place the corn (still in the husk) in the microwave for 5 minutes. Remove the husk ready to BBQ.
Cook the pork on the BBQ for 6 minutes on one side and turn over and grill for a further 2 minutes or until cooked through. Set aside to rest.
Grill the peach halves and corn cobs at the same time as the pork, until slightly charred then remove.
Cut the corn off the cob, dice the grilled peaches then add to a large bowl with the diced avocado, sliced onion and fresh mint.
Combine the dressing ingredients together. Pour over the salad and mix everything to combine. Pour the salad onto a platter.
Slice the pork into thin pieces and place on top of the salad. Scatter over the roasted cashews and serve immediately.

Notes

Nectarines or apricots could be used instead of peaches
Cucumber would be a great addition
You can also grill the pork, peaches and corn in a frying pan. Cook times may vary.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 44gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 101mgSodium: 457mgCarbohydrates: 40gFiber: 11gSugar: 18gProtein: 40g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya