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Peach Corn Salad with Crispy Prosciutto

This peach corn salad is packed with crispy prosciutto, smoked gouda and arugula, and is tossed in a white wine vinaigrette. The ultimate summer salad!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Salad
Keyword: peaches, salad, summer
Servings: 4
Calories: 337kcal
Author: Denise Bustard


  • 4 ears corn
  • 1 teaspoon olive oil
  • 8 slices prosciutto cut into 1-inch squares
  • 8 cups arugula packed
  • 4 peaches ripe; sliced
  • 1/2 cup smoked gouda cut into cubes

White Wine Vinaigrette:

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon dijon


  • Cook corn in a pot of boiling water for 10 minutes, until cooked through. Remove from water and allow to cool for several minutes before slicing the kernels from the cob.
  • Heat a large frying pan over medium heat. Add the olive oil, then the prosciutto squares, scattering them as best you can.
  • Cook for about 5 minutes, stirring occasionally, until prosciutto is crispy. Remove from pan and place on a paper towel-lined plate to drain.
  • Combine all salad ingredients in a large bowl.
  • Shake together the vinaigrette and toss the salad.
  • Divide between 4 large bowl plates and serve immediately.


This recipe makes 4 large (meal sized) portions or 8 side salad portions. Top with grilled chicken and serve with a nice slice of bread for a complete meal.
Sadly, this salad doesn't keep very well, so it's best to serve immediately, or to dress immediately before serving.


Serving: 1/4 batch | Calories: 337kcal | Carbohydrates: 37g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Sodium: 338mg | Fiber: 6g | Sugar: 14g