Making fresh salsa for dipping or as a relish for meats is an easy recipe but especially delicious in the summer when fresh produce is at its peak. Throw the ingredients on the grill first and a whole new depth of flavor awaits! Grilled Peach and Corn Salsa sings the favorite flavors of summer in a fresh, spicy (easy) recipe!
We are certainly in the Dog Days of Summer. The temperature has stayed miserably high since June, though finally seems normal being almost mid August. It’s the type of temperature that hangs heavy in the air encouraging sitting on city stoops with a cold drink and no purpose other than to enjoy the laziness of the moment as the hazy purple dusk fades to dark.
Time seems to slow and you can’t imagine anything more important than just sitting and soaking it in knowing it is all too fleeting. Grills are blazing and it’s a perfect time to make Grilled Peach and Corn Salsa.
I find my mind wandering as well to new concoctions using summer produce. In August we all celebrate the bounty of the growing season. There are so many choices it can be difficult to know what to make. It’s the time to change things up and throw unexpected ingredients on the grill to bring out their best flavor. There are many grilling recipes that don’t follow the traditional path and grilled peach and corn salsa is one of them!
Grilled fruits develop a beautiful caramelized flavor, combined with savory, spicy ingredients make for a complex, delicious recipe. Grilled Peach and Corn Salsa is no exceptions, pairing two of summer’s prized items together in one mouthwatering recipe.
I love this salsa for traditional dipping with chips but it’s fantastic paired with simple light chicken, pork or fish as well. The beautiful colors and pleasing texture livens up any plate or party as an unexpected surprise.
Grilled Peach and Corn Salsa
The combination of caramelized grilled peaches with salty/sweet grilled corn in a spicy salsa is what summer is all about. Great for chip-dipping or as a relish on other grilled proteins.
Makes about 2 1/2 cups
Ingredients
- 2 large freestone variety* Peaches ripe but firm, peeled
- 2 ears Corn husked with silk removed
- Olive Oil to coat grill
- 1-2 Serrano Chile Peppers+ deseeded, membranes removed and diced
- 1 large Jalapeno pepper deseeded, membranes removed and diced
- 1/2 cup Cilantro chopped
- 1/2 medium Red Onion chopped (approximately ½ cup)
- Juice of 1 Lime
- Kosher Salt and Black Pepper to taste
- Corn Zipper optional
Instructions
Heat a gas grill to medium-high heat. While the grill is heating, place a pot of water on the stove top large enough to submerge the corn and bring to a boil.
Place corn into boiling water and turn off the heat. Let corn sit in the water for 5 minutes. Removed and pat dry. While it is soaking move on to grilling the peaches (step 3).
Slice peaches in half vertically, remove pit keeping fruit intact. Slice each peach in half once more vertically to yield 4 large, thick slices per peach. Lightly brush each side of the peach slices with olive oil and place on clean grill grate. Cook only 2 minutes per side. Grill marks should be noted but the peaches should not fully cook; they should remain firm. Remove and set aside to rest while grilling the corn.
Brush the parboiled corn with olive oil, salt and pepper, and grill for 4-5 minutes turning as soon as char marks appear. Remove and set aside to cool.
When corn is cool enough to handle, cut kernels from cob and add to a large mixing bowl. Tips for removing the corn intact: My preferred method is using a corn zipper which removes the corn effortlessly (link in ingredients) and is a very inexpensive and useful too. Alternatively place a small mixing bowl upside down in a larger mixing bowl. Place the large, flat end of the cob (stalk should be sliced flat close to the bottom of the cob) on the top of the smaller upside down bowl. Using a large sharp kitchen knife cut off the kernels that will fall into the larger bowl now ready for your use.
Cut peaches into small pieces and add to the mixing bowl, followed by the remaining ingredients. Gently stir ingredients to combine. Salt and pepper to taste. Devour!
Recipe Notes
*Freestone peaches do not cling to the pit, making it easy to slice and pop out the pit. If unsure, ask the produce person or farmer where you purchase your peaches.
+’Heat’ preference from chilies is very personal, and chilies can vary greatly in their spiciness. I suggest making the salsa with 1 serrano and 1 jalapeno if you are unsure and adding more if you want it.
Sally says
I would never think of grilling peaches! Yum.
ping says
Oh heeeyyy … that corn zipper thingy looks interesting! I'm one for strange gadgets … not saying that's too strange, of course.
I wouldn't have noticed the wider gap between the blades if you hadn't said anything about it. There probably are selling at the stores here and I'd thought they were regular peelers. Gotta look around. Then it's corn salsa time! Unfortunately, I'll have to use canned peaches (hopefully they don't fall through the grills, or maybe I'll just pan grill them).
Batya says
I should have mentioned that the fruit and corn we have had has been delicious…but as you mentioned, the bounty is less than expected. I hope the farmers have it better next year. {I went to Berry Patch Farms and they said this has been a tough strawberry season– that said, we picked a small pint and the berries were so sweet– they were out of this world with flavor.}
Toni @ Boulder Locavore says
I am on BPFarm's email update list and have been tracking their challenges this year. From my visit to Den Farms I'm more clear on the impact of the heat on crops this year. It's really tough. I will say too I've usually been out there to do August berry picking but it's too blazing hot! When I went earlier in the season it was sparse but we too found a few pints and they are beyond delicious. No comparison to store bought berries.
Batya says
Oooh, that looks mouth watering! Man, peaches in Colorado are just fantastic! I've eaten my body weight in peaches in the last two days. And the corn has been delicious too. The farms here are wonderful! Putting these two seasonal staples together in this way is brilliant. I am *totally* going to make this tomorrow. I look forward to seeing what you'll do with tomatoes! Thanks for the inspiration.
Toni @ boulder Locavore says
Hi Batya! I'm so glad you are diving into the local peaches! They really are so delicious and like candy at this time of year. The corn I've had also has been great though I think the corn crops have taken a beating this year. Funny about your comment on tomatoes as I just posted a dish using them! Also if you have not checked this out, my all time favorite summer dish (a MUST make): https://boulderlocavore.com/2011/08/fresh-savory-tomato-pie-my-all-time.html
Batya says
🙂 The pie is now on my Pinterest board. It will be made! (As will the caprese salad.) Thanks for the great recipes. Have a wonderful day, Toni!
Connie Findley says
Hi Toni- We loved this salsa! We wound up putting it on grilled Cure Organic Farm pork chops and it was such a summer delight. Thank you!!!
Toni @ Boulder Locavore says
I'm so glad! And how you used it sounds delicious! I've made something else I added it to (not being a tease but coming soon…) and also loved it. I love the contrast in flavors and it's easy to make but unique! Always love something a bit different! Will I ever run into you at the farm again I wonder?! Haven't seen you all summer!
Elisabeth says
Toni, I am so sad for your drought in your area in Colorado. My sister in Ohio was complaining that this was their worst drought in years, and now I almost feel guilty to announce that its raining here again…on a Sunday afternoon for a couple of hours now!…at least no hurricane yet, this season!
Your grilled peach, and corn salsa is so droolworthy delicious, light, colorful and perfect for a nice grilled chicken, steak, or fish…so versatile, even just by itself, as well. Love all your great photos, as always!
Hugs,
Toni @ Boulder Locavore says
I agree on the drought Elisabeth. Sadly it's been a strange year everywhere I think. It does not seem to have affected our peaches (corn is struggling). Your ideas on using the salsa are all great ones. I incorporated it into something I'll share next week and it really is yummy! Will keep my fingers crossed on no hurricane's for you! I remember when we lived outside of Washington DC experiencing hurricane season. That was a first for a girl only having lived to the west of the Mississippi (I was used to earthquakes!).
kitchenarian says
I love ALL of these ingredients. What a great way to celebrate the last bit of summer!
Toni @ Boulder Locavore says
I agree though going to the beach for a last hurrah as you did sounded pretty fine!
Angie's Recipes says
Toni, save some for me, I come over for the lunch! This looks totally up to my alley.
p.s Basically I have no problem with wheat, but spelt is easier to digest. Besides that, I can easily get them in our local supermarkets.
Toni @ Boulder Locavore says
I'd love that; come on over! Thanks for the scooop on the spelt. It has gluten so off the table for me but appreciate the insight.
Cooking with Michele says
Oh my this looks good! I've only gotten 1 single ear of corn from my CSA farm this summer so far so am bummed I haven't been able to dig into corn the way I usually love to in the summer. But I did have some fabulous Colorado peaches this week, so perhaps there's still hope that I can try this recipe!
Toni @ Boulder Locavore says
I'm so sad for you Michele; one ear? That sounds so lonely. I think the corn crops have taken a beating with the heat. I have heard it's the lowest corn harvest in decades. Maybe you'll still get some corn and will make this. Frankly it sounds like this has been a good summer for you to take it easy!
The Mom Chef says
I'm definitely adding this to my 'to-make' list. Peaches are glorious here right now and I love the heat and cilantro that will be added with this. I've got the Pampered Chef version of a corn husker and love it too.
Toni @ Boulder Locavore says
You would love this I think. It has the signature of salsa but a great sweet-meet-savory-heat thing going on. Do let me know if you give it a whirl!
Kitchen Riffs says
Grilling the peaches is such a great idea. And I love the addition of corn. I make peach salsa sometimes, but I've never thought to grill the peaches – what great flavor the grilling must add. Thanks for the tip on the Corn Zipper – I've always used a knife which certainly works, but this looks better (besides, who can resist kitchen gadgets?).
Toni @ Boulder Locavore says
This was a pure experiment as I've not grilled peaches either but as you guessed it does depart a depth of flavor. I love the flavor constrast too in hte salsa. This kitchen gadget you won't want to miss. I have many gadgets, most of which I could live without. The Corn Zipper, the Shrimp Deveiner and Cherry Pitter, not so much!
Chef Connie says
Nothing better than inspiration for a beautiful recipe and I actually have some Ela Farms peaches and Olathe corn. Yay! I am making this recipe today.
Toni @ Boulder Locavore says
I agree Connie! This is my favorite produce time of year for the corn, peaches and tomatoes. I hope you have made and will love the recipe!
Lea Ann (Cooking on The Ranch) says
I'm saving this recipe for the day I haul home peaches from our local Peach sale fundraiser. Looks really good Toni. I have that same corn zipper and I agree, it works really good. Love it. As always great photos and a wonderful description of our Colorado evenings just before sunset. It's been beautiful that time of day.
Toni @ Boulder Locavore says
Thanks Lea Ann. Admittedly I was delighted to have last night NOT match the description for some rain! I think we still have alot of heat before us so those peaches will keep coming!