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
- 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
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!
*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.