← Back to Search Results
grilling European, Italian
Corn, Peach, Tomato over Grilled Polenta

Photo by: Joseph DeLeo
Comments: 1


I think this may be the most delicious salad I have ever eaten. During the late summer, when corn, peaches, and tomatoes are at their peak, we have this for dinner at least once a week, and it's always a refreshing treat.

Since this recipe depends entirely on the freshness of the main ingredients, I'd save it for summertime only. The rest of the year, you'll just have something to look forward to! 

Yield: Serves 4


  • 5 ears corn, shucked
  • 2 large or 3 small peaches, peeled, pitted, and chopped
  • 2 medium-large tomatoes, chopped
  • 1 small red onion, finely chopped
  • 3 tablespoons flavorful extra virgin olive oil
  • 1 to 2 tablespoons sherry vinegar (depending on how tart you like your dressing—I use 2)
  • 16 to 20 bocconcini (small fresh mozzarella balls)
  • Salt and pepper
  • 1 tablespoon olive oil
  • One 1-pound ready-made polenta
  • 15 to 20 large basil leaves


Stage 1 (15 minutes)

1. Microwave or steam corn until crisp-tender, 3 to 5 minutes. Set aside to cool.

2. Meanwhile, peel and chop the peaches. Put peaches into a strainer set over a large bowl. Chop the tomatoes and add to strainer.

3. Chop the onion and put into a small bowl of ice water; cover and refrigerate.

4. Cut the kernels from the corn with a sharp knife. Add to the strainer. Cover and refrigerate.

Stage 2 (10 minutes; if doing in two sessions combine with Stage 3)

1. Drain the onion and combine with the other vegetables in one large bowl. Discard the accumulated juices.

2. Add the extra virgin olive oil and vinegar, toss, and refrigerate.

Stage 3 (20 minutes)

1. Remove salad from the refrigerator—you don’t want it to be too cold when you eat. Add the bocconcini and salt and pepper to taste, toss, and set aside.

2. Preheat a grill pan or an outdoor grill over medium-high heat. Coat lightly with 1 tablespoon olive oil.

3. While the grill is heating, cut the polenta crosswise into 12 slices and pat dry with a paper towel (this will help achieve those pretty grill marks more quickly).

4. Arrange polenta slices in the grill pan or on the grill, and cook until dark grill marks appear, 6 to 8 minutes, then turn over and cook for 6 to 8 minutes more.

5. While the polenta is grilling, wash and dry the basil, then stack the leaves flat on top of each other. Roll the stack like a cigar, then slice thinly—you’ll end up with thin pretty strips of basil. Add to the salad.

6. Put 3 slices of polenta on each plate. Top with the salad, and serve.


Make Baby Food: All that prep makes for perfect finger food! Just cut the cheese into bits before feeding to baby. (If your baby finds tomatoes too acidic, leave them out.) Polenta logs are fantastic for young eaters. Take a slice or two off the grill a few minutes sooner, before the grill marks get really dark, and cut into stick.

Mama Said: “OMG it was good! Everything was great, easy, no issues. The baby loved the little cut-up bits of everything. He’s a huge peach fan now.”—Maggie K., mom of two, Pleasantville, NY

© 2012 Debbie Koenig

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

1058kcal (53%)
1030mg (43%)
48g (73%)
18g (92%)
90mg (30%)
259mcg RAE (9%)
24mg (40%)
601mg (60%)
5mg (29%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • squishface

    07.22.12 Flag comment

    This was great! I had a little trouble with my polenta sticking to the grill pan but the salad was fantastic. I was skeptical about eating peaches and tomatoes together, but the peaches were actually the best part. With salt, pepper, vinegar, and cheese, that fruit gets downright savory.

    Also? This was super-easy. I will make it again this summer for sure.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
martin-yans-china Martin Yan's China
by Martin Yan
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-sweet-life The Sweet Life
by Kate Zuckerman
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?