Sign Up for the Recipe Publishing Newsletter
Scrumptious Peach Corn Salsa
If you like peaches, you will like this salsa. Corn and peaches combine their sweetness with a little bit of peppers for heat, creating a salsa that is utterly amazing. You can serve it with chips at a party. You can also serve it as a condiment for fish, pork, beef, or chicken. This is one versatile recipe that makes the most of those ripe peaches in the summer.
This delicious peach and corn salsa can even substitute for a salad. Just eat it with a spoon for a delicious treat or snack anytime. The flavors blend nicely, creating a sweet, yet complex combination that tickles the taste buds. This is a colorful salsa that just screams summer. Of course you can play with it a bit, too. Throw in a tomato if you have one, or a little cool cucumber. The contrasts of texture and flavor are what you want to highlight.
Serve this salsa at a party for an appetizer or make it into a delicious side dish or condiment with a main dish. Think how delicious this would be when eaten with a nice piece of grilled steak. Salsas like this really bring the best out of the entire genre. They are versatile, nutritious and taste great. You can pick up fresh peaches at your local farm stands or at the farmers' market. Ripe peaches should have a wonderful sweet fragrance. Look at the skin and inspect it for bruising. The skin may be streaked both yellow and pink. The peach should be firm, yet slightly soft. Do not squeeze it; you will bruise it for the next person. Peaches with green tints to the skin are definitely not ripe yet.
Grilled Corn and Peach Salsa
Ingredients -
6 ears of corn, shucked
1 Tablespoon corn oil
1 jalapeno chili, stemmed, seeded and minced
Salt
4-5 scallions, trimmed and cut diagonally
4 ripe peaches, pitted and chopped (reserve juices)
½ large red onion, chopped
1 Tablespoon ginger, grated
¼ cup basil, chopped
Fresh squeezed lime juice to taste
Salt and pepper to taste
Preparation:
Slice the kernels off the cobs with a sharp knife.
Heat a large skillet on high heat; add corn oil. Add the corn and chili a minute later. As the corn cooks, shake the skillet to distribute it so each kernel gets to the heat. Ideally, every kernel should be browned on at least one side.
Add scallions and let them sit for a minute, stirring as needed. Remove to a bowl.
Add peaches, onion, ginger, basil, lime juice, salt and pepper. Adjust seasonings as needed. Serve within an hour.
(Serves 4)
