Salad with Corn and Lime Basil Dressing Recipe
If there’s one summer dish that has the power to instantly brighten your mood and your table, it’s this Salad with Corn and Lime Basil Dressing. Bursting with the best of sun-ripened produce, juicy grilled peaches, sweet corn, tender chicken, and a zippy basil-lime vinaigrette, every forkful delivers a kaleidoscope of flavors and colors. It’s hearty enough for a main meal yet vibrant and fresh, making it perfect for picnics, easy weeknight dinners, or showing off to friends at your next backyard get-together. The keyphrase for this recipe absolutely lives up to its promise: a salad you’ll crave again and again!

Ingredients You’ll Need
The magic of this Salad with Corn and Lime Basil Dressing lies in how a handful of simple, summery ingredients come together to create something truly special. Each ingredient plays a distinct role, whether it’s adding crunch, a pop of color, juicy sweetness, or irresistible freshness.
- Extra virgin olive oil: The rich, fruity backbone of the dressing that pulls everything together.
- Fresh basil leaves: Finely minced in the dressing, bringing an herby finish and gorgeous green flecks; plus more for a garnish that looks like it came straight from the garden.
- Lime zest and juice: The ultimate zest and zing for the dressing, brightening every bite and balancing the sweetness from other ingredients.
- Honey (or maple syrup): Just a touch for gentle sweetness, making all the flavors sing without being cloying.
- Dijon mustard: A secret weapon that adds subtle depth and helps emulsify the dressing beautifully.
- Garlic: Finely minced for punchy flavor that makes the whole dish more savory and complex.
- Salt and pepper: Don’t underestimate these! They make every flavor pop.
- Fresh peaches: Slightly underripe peaches hold their shape best on the grill and offer a sweet-tart contrast.
- Corn on the cob: Grilled to smoky perfection for juicy kernels bursting with sweetness.
- Boneless skinless chicken breasts: The protein anchor, absorbing the grill’s char and vinaigrette’s brightness.
- Garlic powder: Sprinkled on the chicken for extra savory flavor in every bite.
- Oil (for grilling): Keeps everything from sticking and helps achieve that perfect char.
- Arugula: Peppery greens that set the stage with freshness and body, ideal as the salad’s base.
- Red onion: Thinly sliced for a crisp, sharp crunch—just the right amount of bite.
- Fresh blueberries: Tiny but mighty, they add juicy bursts of color and sweet-tart flavor.
- Pecans: Toasted and chopped, these bring unbeatable crunch and a nutty twist.
- Feta cheese: Creamy, salty crumbles to finish, elevating each bite.
- Lime wedges: For that extra squeeze of brightness at the end.
- Extra basil leaves: Because you can never have too much fresh basil as a garnish!
How to Make Salad with Corn and Lime Basil Dressing
Step 1: Make the Zesty Basil Lime Vinaigrette
Start by giving your dressing a little love: combine the olive oil, finely minced basil, lime zest, fresh lime juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper in a jar with a tight-fitting lid. Shake it like you mean it until your dressing looks emulsified and speckled with those beautiful basil flecks. Set it aside for flavors to mingle, and get ready for the best part—grilling!
Step 2: Grill the Corn and Peaches
Heat up your grill or grill pan to a good medium-high and get it slick with oil so nothing sticks. Lightly brush your corn and peach halves with oil as well. Sprinkle the corn with a bit of salt and pepper before placing them on the grill. Let the corn char and sweeten for 8 to 10 minutes, rotating so every side gets toasty and golden. Grill the peaches cut side down just until they show pretty grill marks and are slightly softened—usually about 1 to 2 minutes. Set everything aside to cool, then slice kernels off the cob and slice the peaches into bite-sized pieces.
Step 3: Grill the Chicken
Wipe down your grill pan or grill as needed, give it another slick of oil, and bring it back up to medium-high heat. Season your chicken breasts generously with garlic powder, salt, pepper, and a brush of oil to keep them juicy. Grill each breast for about 3 to 5 minutes per side; you’re looking for a nice sear on the outside and juicy tenderness on the inside. Once done, let the chicken rest for a few minutes, then slice it into thin, inviting strips.
Step 4: Assemble the Salad with Corn and Lime Basil Dressing
The grand finale! On a big platter or in your largest salad bowl, make a bed of peppery arugula. Layer on the grilled chicken slices, charred corn kernels, golden peaches, thin ribbons of red onion, handfuls of blueberries, crunchy pecans, and tangy feta cheese. Drizzle the Lime Basil Vinaigrette over everything just before serving. Give it a gentle toss (or leave it artistically layered for a dramatic entrance), and brace yourself for applause as everyone tastes the salad!
How to Serve Salad with Corn and Lime Basil Dressing

Garnishes
When it comes to making your Salad with Corn and Lime Basil Dressing pop, don’t skimp on garnishes. Scatter extra fresh basil leaves over the top for a chef’s touch, crumble over an extra handful of feta, and tuck in a few lime wedges around the edges for a punchy squeeze right at the table. These little flourishes take each bite from special to spectacular!
Side Dishes
This salad is hearty enough to stand on its own, but if you’re feeding a crowd or love a variety-filled meal, serve it alongside warm crusty bread (perfect for soaking up extra vinaigrette), a cold soup like gazpacho, or even a chilled glass of sauvignon blanc. A simple platter of grilled vegetables or a tangy quinoa salad would also play well with the zesty flavors.
Creative Ways to Present
For a dinner party-worthy presentation, try assembling the Salad with Corn and Lime Basil Dressing on individual plates with an artistic scatter of ingredients. Or, pile everything into a wide, shallow platter and garnish with edible flowers for a true summer showstopper. For a picnic, jar up portions in wide-mouthed jars and pack the vinaigrette separately for easy grab-and-go freshness.
Make Ahead and Storage
Storing Leftovers
If you have leftover Salad with Corn and Lime Basil Dressing (which honestly is a rare occurrence), transfer it to an airtight container and refrigerate. Keep the vinaigrette separate if possible to prevent the greens from wilting. The salad stays bright and delicious for a day; after that, the arugula may lose a bit of its crispness, but the flavors are still fantastic.
Freezing
Freezing isn’t recommended for this salad or the dressing. The fresh ingredients—especially arugula, peaches, and blueberries—lose their charm after a stint in the freezer. Grilled chicken can safely be frozen, but in the spirit of this salad, fresh is definitely best!
Reheating
No reheating required! Salad with Corn and Lime Basil Dressing is made to be enjoyed cold or at room temperature. If you want to freshen it up, toss in a new handful of arugula and maybe a drizzle of extra vinaigrette before serving.
FAQs
Can I use other fruits instead of peaches?
Absolutely! Nectarines, plums, or even apricots can swap in beautifully for peaches, offering that sweet grilled flavor. Just use slightly firm fruit so it holds up on the grill.
Is there a vegetarian version of this Salad with Corn and Lime Basil Dressing?
Definitely—skip the chicken and perhaps add some grilled tofu or chickpeas for plant-based protein. The salad is still hearty and flavor-packed thanks to all the fresh produce and satisfying toppings.
Can I grill the ingredients ahead of time?
Yes, grilled chicken, corn, and peaches can all be prepped in advance. Store them separately in the fridge, and assemble the salad just before serving for maximum freshness and vibrant presentation.
How can I make the Lime Basil Dressing creamier?
For a creamier dressing, whisk in a spoonful of Greek yogurt or a splash of buttermilk. It’ll add a lovely tang and creamy texture without overpowering the herby lime flavors.
Is arugula the only green that works here?
Not at all! While arugula’s peppery bite is fantastic, feel free to use baby spinach, mixed field greens, or even some lightly massaged kale for an alternate base. Just aim for fresh, sturdy greens that can handle all the toppings and that bold Lime Basil Dressing.
Final Thoughts
If you’re ready to celebrate the season’s best flavors, dive right into making this Salad with Corn and Lime Basil Dressing. It’s a joyful mix of color, texture, and taste that never fails to impress. I can’t wait for you to try it—here’s to many delicious, sun-soaked meals ahead!
Print
Salad with Corn and Lime Basil Dressing Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Grilled Chicken and Peach Salad with Corn and Lime Basil Dressing is a delightful summer dish that combines the sweetness of peaches with the savory flavors of grilled chicken and corn, all tossed in a zesty lime basil dressing.
Ingredients
For the Lime Basil Dressing:
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh basil leaves, finely minced, plus extra for garnish
- 1 lime, zest
- 1/4 cup fresh lime juice (approximately 2 limes)
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- Salt and pepper, to taste
For the Salad:
- 3 fresh peaches, slightly underripe, halved or quartered
- 2 ears corn, husked
- 2 boneless skinless chicken breasts (about 1 pound total), patted dry
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon oil, plus more for brushing
- 5 ounces arugula
- 1/4 red onion, sliced thin
- 1 cup fresh blueberries
- 1/2 cup pecans, toasted and coarsely chopped
- 4 ounces feta cheese, crumbled
- Lime wedges
- Basil leaves
Instructions
- Make Vinaigrette – In a jar, combine olive oil, basil, lime zest, lime juice, honey or maple syrup, Dijon mustard, garlic, salt, and pepper. Shake well and set aside.
- Grill Corn and Peaches – Heat grill to medium high. Brush corn and peaches with oil. Grill corn until charred, then slice off the cob. Grill peaches until grill marks form.
- Grill Chicken – Season chicken with garlic powder, salt, pepper, and oil. Grill until cooked through, then slice.
- Assembly – Layer arugula, chicken, peaches, corn, red onion, blueberries, pecans, and feta in a bowl. Drizzle with vinaigrette before serving.
Notes
- You can substitute the chicken with grilled shrimp or tofu for a different twist.
- Feel free to add other seasonal fruits like strawberries or raspberries to the salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 24g
- Sodium: 620mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
Keywords: Grilled Chicken, Peach Salad, Corn Salad, Lime Basil Dressing, Summer Salad