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Peach And Corn Salsa

Peach and corn salsa combines sweet peaches with charred corn for a sweet-savory bite with juicy, crisp texture. Bright lime juice and fresh herbs round it out for a late-summer cookout-ready salsa.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Peach And Corn Salsa
  • 3 peaches Ripe and diced; choose ones that are ripe but still slightly firm to hold their shape.
  • 1.5 cup corn kernels Charred in a dry skillet until lightly blackened in spots.
  • 0.5 red bell pepper Diced.
  • 0.25 red onion Finely diced.
  • 1 jalapeno Seeded and minced; adjust for heat preference.
  • 0.25 cup fresh cilantro or mint Chopped; use either cilantro or mint.
  • 2 tbsp fresh lime juice For brightness and balance.
  • 1 salt To taste.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat a dry cast iron skillet over high heat and char the corn kernels for 4-5 minutes, until lightly blackened in spots, shaking occasionally as they cook.
Mix the salsa
  1. In a bowl, combine the diced peaches, charred corn, red bell pepper, red onion, and jalapeno.
  2. Stir in the chopped fresh cilantro or mint and the fresh lime juice.
  3. Season with salt to taste.
  4. Let the salsa sit for a few minutes so the flavors meld before serving, then stir once more.

Notes

For the best texture, dice peaches when they’re ripe but still slightly firm so they don’t turn mushy in the bowl. Store covered in the refrigerator up to 2 days; it’s best enjoyed fresh but will still be good after resting. Freezing is not recommended because the peaches and corn will soften. If you want a dairy-free option, this recipe already is; for a gluten-free pairing, serve with corn chips or grilled meats without any wheat-containing condiments.