Peach Corn Salsa is like capturing summer in a bowl! It's gorgeously colorful, highlighting seasonal ripe peaches, grilled sweet corn on the cob, and bright cilantro and lime! It's healthy and delicious dipped with chips, or as a topper for tacos, rice bowls, burritos or salads!
- Summer Flavor! - Peach Corn Salsa is an essential recipe for summer! We love it with the perfectly ripe and sweet Colorado Peach's in August, although the Georgia Peaches are delicious too! Combined with grilled summer sweet corn, garden cherry tomatoes and a hint of spicy jalapeño, the flavor is amazing! You'll love this Peach Caprese Salad too!
- Healthy and Fresh! - A big bowl of peach salsa, brimming with fresh fruits and vegetables is so healthy I like to call it a dinner side dish! Spoon it over grilled chicken or fish, add it to Ground Beef Fajita Tacos, burritos, rice bowls or Southwest style salads! Try this similar Roasted Peach Tomato Salsa too!
- If you Love this Salsa, try my Garden Fresh Salsa, Mango Corn Salsa and this Pineapple Pico de Gallo!
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Ingredients & Substitutions
No fancy seasonings needed, the vibrant flavors of seasonal fresh produce speak for themselves!
- Peaches - You really want to make this salsa in the summer when the peaches are everybody's favorite! Set them on the counter a day or two to ripen. We always buy a case of peaches and make this Healthier Peach Crisp and this Grilled Peach Burrata Salad.
- Corn on the Cob - Only available in the summer, sweet corn brings an element of natural sweet and savory. We love the extra flavor from charring it on the grill, but you can cook it any way you like.
- Red Onion - Sharp onion balances the sweetness in the peaches and corn. You could really use any type of onion, or shallot or scallions for a milder flavor.
- Cherry Tomato - The cherry tomatoes from the garden are going into everything all summer, but you could make this salsa without the tomatoes or with any kind of chopped tomatoes.
- Jalapeño Pepper - The jalapeño is optional, as you can use as much or as little as you like. I only used 1 teaspoon and the salsa was not very spicy. The hint of spicy pairs well with the sweet flavors.
- Lime - Lime juice makes salsa salsa! I like to buy a bag of limes in the summer for all the salsa making. Fresh squeezed lime juice is best!
- Cilantro - Another salsa essential, I've found cilantro is really easy to grow in the garden from seed, and even reseeds itself the next year! Just trim the off the bottom thicker stems. You don't need to pluck off each individual leaf, the tender stems are edible.
- Salt - You don't need much, but salt is really important to make the salsa flavors all come together.
See recipe card for quantities.
Instructions
Just grill the corn and chop your ingredients, this salsa is easy and ready in just 20 minutes!
Step 1 - Remove the husk and all the silk from the corn on the cob.
Grill until lightly charred on all sides, about 7 to 10 minutes.
Step 2 - Chop the peaches, cherry tomatoes, onion, jalapeño and cilantro.
Slice the corn kernels off the cob by laying the ear on a cutting board and slicing it off in sections all the way around.
Step 3 - Add all ingredients to a bowl and toss to combine.
Step 4 - Serve right away or refrigerate.
Helpful Tips
- Make Sure the Peaches are Ripe - Don't try to make peach salsa with hard unripe peaches! Set them on the counter for a day or two to ripen.
- Amounts Don't Need to Be Exact - The ingredients don't really need to be precisely measured, 1 or 2 peaches is fine, use more or less tomato, onion, jalapeño, lime and cilantro, depending on what you like!
- Basic Peach Salsa - To make peach salsa, you need peaches of course, some type of onion, lime juice, cilantro and salt. The corn, tomato and spicy peppers are all optional, so go as basic or complex as you like! Red bell pepper could be added or substituted.
- Ways to Cook the Corn - I love grilling corn on the cob to get those little charred bits. However, the corn could be cooked in any way or cook an extra when serving corn on the cob to use the next day for salsa!
- Make Ahead and Storage - Corn Peach Salsa can be made up anytime during the day, refrigerated or taken to a party or cabin weekend. It's best eaten fresh or the next day.
What to Serve it with
Peach Corn Salsa is delicious and easy to add to lots of meals! Plus it's so healthy, count it as the dinner vegetable side dish!
- Tortilla Chips - Such a healthy salsa served with tortilla chips as a snack or appetizer! A perfect side dish to summer grill outs or parties!
- Tacos, Salads or Rice Bowls - Any tacos, especially fish tacos, burritos, chicken rice bowls, or Mexican style salads are all delicious with peach corn salsa! Add black beans, avocado or guacamole! Try it on these Steak Fajita Tacos!
- Grilled Meats - Top grilled fish, chicken, pork tenderloin, or flank steak with Peach Corn Salsa!
Recipe FAQs
You can make Peach Corn Salsa as spicy or as mild as you like by adjusting the amount of jalapeño pepper. You could substitute chopped bell pepper for a milder flavor or just leave the peppers out.
Of course fresh summer sweet corn cut off the cob is going to be the best, but you could use about a half cup of frozen corn. You could saute it or just run it under hot water to thaw. You could also make the peach salsa without corn.
Grilling the peaches would be a totally different salsa, but would be delicious! Grilling peaches intensifies their sweet flavor!
No, peach skin is totally edible! Just cut the peach flesh off around the pit and chop it.
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If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
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Peach Corn Salsa
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Print Pin RateIngredients
- 1 ear corn on the cob
- 2 cups peaches diced, from 2 peaches
- 1 cup cherry tomatoes quartered
- ¼ cup red onion diced
- 1 to 2 teaspoons jalapeño pepper minced
- 1 Tablespoon cilantro chopped
- 1 Tablespoon lime juice about half a lime
- ¼ teaspoon kosher salt
Instructions
- Remove the husk and silk and grill the corn on an outdoor grill until slightly charred on all sides, about 7 to 10 minutes. Lay the corn on a cutting board and slice the side of kernels off, turning the cob to slice all the way around.
- Chop the peaches, cherry tomato, onion, jalapeño, and cilantro.
- Add all ingredients to a bowl and mix to combine. Serve fresh or refrigerate.
Notes
- Use Ripe Peaches - Peaches must be ripe for salsa, set them on the counter for a day or two to ripen.
- Amounts and Optional Ingredients - The ingredients don't really need to be precisely measured, 1 or 2 peaches is fine, use more or less onion, lime and cilantro, depending on what you like! The corn, tomato, and jalapeño pepper are optional.
- Ways to Cook the Corn - The corn can be grilled, roasted in the oven or boiled. Or use leftover corn on the cob. Frozen corn can be used but fresh is best!
- Make Ahead and Storage - Corn Peach Salsa can be made up anytime during the day, refrigerated or taken to a party or cabin weekend. It's best eaten fresh or the next day.
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