2 ears corn, husked
2 medium sized peaches, peeled (or not, if you don’t mind the skin), stones removed and diced
1 jalapeno, diced finely, seeds left in or removed, depending on how spicy you like it
½ cup finely diced red onion
¼ cup chopped cilantro
Juice from one lime
Salt and pepper, to taste
Optional add ins:
Finely chopped cucumber, diced tomatoes, diced avocado
A sprinkle of cumin, chili powder or Tajin (a Mexican chili and lime salt seasoning)
To cook corn, either boil on stovetop or grill. To grill, rub cobs with vegetable or olive oil and place on grill, turning every 5 minutes until some kernels are charred, about 15 minutes.
Once corn has cooled enough to handle, remove kernels from cob. The best tool for this job is Kuhn Rikon’s corn zipper.
Place corn in bowl, add diced peaches, jalapeno, red onion, cilantro and lime juice. Stir gently to mix, taste and adjust seasoning.
Best served the day it’s made.
Besides the usual taco chips, this salsa is also amazing served with fish tacos, grilled chicken or pork.