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    Home » Recipes » Appetizers » Grilled Peach and Corn Salsa

    LAST UPDATED: May 26, 2021 • FIRST PUBLISHED: August 10, 2012 By Toni Dash 25 Comments

    Grilled Peach and Corn Salsa

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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!

    Sweet and spicy freshly made Grilled Peach and Corn Salas in a white bowl with red corn chips

    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.

    Colorful freshly Grilled Peach and Corn Salsa in a white bowl

    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 Peach and Corn Salsa in a white ruffle-edged with red corn tortilla chips, bottled lemonade

    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.

    Grilled Peach and Corn Salsa with red corn tortilla chips, bottled lemonade, a fresh lime and peach

    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 with red tortilla chips on a white plate

    More recipes you’ll love!

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    • Easy Sweet Chili Sauce recipe (with fresh chilies)
    • Cranberry Salsa
    • Roasted Pineapple Salsa
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    Grilled Peach and Corn Salsa in a white ruffle-edged with red corn tortilla chips, bottled lemonade

    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
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 23kcal
    Author: Toni Dash
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    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.
      Grilled peaches for Grilled Peach and Corn Salsa BoulderLocavore.com
    • 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.
      Freshly grilled corn on the cob for Grilled Peach and Corn Salsa BoulderLocavore.com
    • 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!

    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.

    Nutrition

    Calories: 23kcal | Carbohydrates: 5g | Potassium: 117mg | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 4.9mg | Calcium: 4mg | Iron: 0.1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    Nutrition Facts
    Grilled Peach and Corn Salsa
    Amount Per Serving
    Calories 23
    % Daily Value*
    Potassium 117mg3%
    Carbohydrates 5g2%
    Sugar 4g4%
    Vitamin A 290IU6%
    Vitamin C 4.9mg6%
    Calcium 4mg0%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Touching the Soul of Farming: Den Farm (Brighton CO)
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Sally says

      September 10, 2017 at 5:06 pm

      5 stars
      I would never think of grilling peaches! Yum.

      Reply
    2. ping says

      August 14, 2012 at 10:08 am

      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).

      Reply
    3. Batya says

      August 13, 2012 at 3:43 am

      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.}

      Reply
      • Toni @ Boulder Locavore says

        August 13, 2012 at 12:56 pm

        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.

        Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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