Corn & Peach Salsa
This fresh salsa is the perfect adition to your summer tacos! Or, just eat it with your favourite bag of chips (we recommend Garcia).
Corn & Peach Salsa
Ingredients
2Β ears corn, husked
2Β medium sized peaches, peeled (or not, if you donβt mind the skin), stones removed and diced
1Β jalapeno, diced finely, seeds left in or removed, depending on how spicy you like it
Β½ cupΒ finely diced red onion
ΒΌ cupΒ chopped cilantro
Juice fromΒ oneΒ lime
Salt and pepper, to taste
Optional add ins:Β Β
Finely chopped cucumber, diced tomatoes, diced avocado
A sprinkle of cumin, chili powder or Tajin (a Mexican chili and lime salt seasoning)
Instructions
To cook corn, either boil on stovetop or grill.Β 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.Β The best tool for this job is Kuhn Rikonβs corn zipper.
Place corn in bowl, add diced peaches, jalapeno, red onion, cilantro and lime juice.Β Stir gently to mix, taste and adjust seasoning.
Best served the day itβs made.
Besides the usual taco chips, this salsa is also amazing served with fish tacos, grilled chicken or pork.
