Cobbed Corn Arugula Salad with Watermelon & Roasted Peaches
Updated Dec 10, 2025, Published Jun 28, 2021
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A Fresh Summer Salad That’s as Vibrant as It Is Delicious
Summer produce doesn’t get much better than this: juicy watermelon, sweet roasted peaches, crisp corn, peppery arugula and spring greens, and creamy avocado — all tossed in a light lemon‑olive oil dressing. This Cobbed Corn Arugula Salad with Watermelon & Roasted Peaches is a celebration of color and texture, bringing together sweet and savory in a beautifully balanced dish. Whether you serve it at a backyard barbecue, a poolside lunch, or a light weeknight dinner, it’s bound to impress.
The roasted peaches add a caramelized sweetness, the tender corn kernels bring a satisfying bite, and the watermelon adds refreshing juiciness. Including these ingredients in the Cobbed Corn Arugula Salad creates a vibrant experience for your taste buds. The greens and thin‑sliced red onion give a leafy, slightly peppery backbone, while avocado adds a creamy finish. Tossed with lemon juice and olive oil, this salad remains light, bright, and well‑rounded.
I cut the watermelon into pretty flower shapes using a cookie cutter, which adds a nice bit of summer flair!
Table of Contents
What You’ll Need
For the Salad
- 1 ear of corn
- 2 large peaches, sliced
- 1 tablespoon olive oil (for roasting peaches)
- Kosher or fine sea salt, to taste
- 5 ounces arugula
- 3 cups spring‑mix lettuce
- ¼ red onion, thinly sliced
- 2 cups watermelon, cubed
- 1 avocado, sliced
For the Dressing
- ⅓ cup olive oil
- 2 tablespoons lemon juice
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
Why This Salad Works
A Symphony of Flavors and Textures
This salad hits multiple notes: the natural sweetness of watermelon and peaches, the mellow sweetness and slight earthiness of corn, the peppery freshness of arugula and spring greens, and the creamy richness of avocado. As you savor the Cobbed Corn Arugula Salad with these elements, the lemon‑olive oil dressing ties it all together, adding brightness while letting the natural flavors shine.
Balance of Fresh and Comforting
Roasting the peaches brings out deeper flavor — sweet, slightly smoky, and caramelized — while the watermelon keeps things refreshing. Including corn offers a little chew and substance, making this Cobbed Corn Arugula Salad feel substantial yet light.
Adaptable to Different Settings
Light enough for lunch, yet elegant enough for a dinner side dish — this salad can work as a starter, a side, or even a main for a meatless meal. It’s perfect for summer get-togethers, picnics, or casual at-home meals.
Serving Suggestions & Variations
- Serve chilled or slightly cool — the contrast between the crisp greens and the chilled fruit makes this salad especially refreshing.
- Swap spring mix for baby spinach or mixed greens if you prefer a milder green base.
- Add fresh herbs — basil or mint would pair beautifully with the peaches and watermelon in this Cobbed Corn Arugula Salad variation.
- For extra texture, toss in some toasted nuts or seeds (pumpkin seeds or slivered almonds work nicely).
- For a protein boost, consider diced grilled chicken, chickpeas, or even crumbled feta or goat cheese (if dairy is okay).
Cobbed Corn Arugula Salad with Watermelon & Roasted Peaches offers a vibrant, refreshing snapshot of summer produce in one bowl. It’s playful, flavorful, and versatile — perfect for warm‑weather meals or whenever you want something light but satisfying. With minimal effort, you get a dish that’s as beautiful to look at as it is delicious to eat.
Cobbed Corn Arugula Salad with Watermelon & Roasted Peaches
Ingredients
For the salad:
- 1 ear of corn
- 2 large peaches, , sliced
- 1 tablespoon (15 mL) olive oil
- Kosher or fine sea salt, , to taste
- 5 ounces (140 g) arugula
- 3 cups (90 g) spring mix lettuce
- ¼ red onion, , sliced thin
- 2 cups (310 g) watermelon, cubed
- 1 avocado, , sliced
For the dressing:
- ⅓ cup (80 mL) olive oil
- 2 tablespoons (30 mL) lemon juice
- ½ teaspoon (3 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Boil a pot of water. Shuck the corn and place into boiling water and boil for about 10-15 minutes, until tender. Add the peach slices to an oiled baking sheet and then drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 15 minutes.
- While the corn and peaches are cooking, add the arugula and spring mix lettuce to a large bowl with a lid or a gallon-sized bag and mix. Next, blend the dressing ingredients together in a small bowl.
- Add the sliced red onion and watermelon to a large container with a lid and toss. Remove the peaches from the oven and toss them into the large container. Cut the corn from the cobb, laving some larger chunks of corn and then toss into the container and cover.
- Right before serving the salad, toss together the lettuce mixture, corn/peach/watermelon mixture, and the dressing mixture. Sprinkle with more salt and pepper, if desired, and then garnish with avocado slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
