Peach Corn Salsa
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!
Servings: 6
Calories: 43kcal
Ingredients
- 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.
Nutrition
Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Sodium: 109mg | Potassium: 173mg | Fiber: 1g | Sugar: 6g | Vitamin A: 331IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 0.4mg