Garden2Table Recipe: GRILLED PEACH-CORN SALSA

Aug 13, 2020 | Recipes

Peaches, corn, and tomatoes are bountiful this time of year, and this recipe uses them all to make a tasty and healthy salsa that can be served with chips, loaded on top of fish tacos, or served alongside grilled meat or fish. Throw those peaches (and corn, onion & chile pepper) on the grill and get ready to become addicted.

Prep Time 30 minutes | Ready in 2 hrs 30 mins | Makes 6 cups

INGREDIENTS

2            ears sweet corn, husks and silks removed
1            large fresh poblano, jalapeno, or other chile pepper, halved and seeded
1            medium onion (sweet, yellow or red), cut crosswise into 1/2 –inch slices
1            large peach, halved and pitted
1            15-oz can of black beans or black-eyed peas, rinsed and drained
2            medium tomatoes, seeded and chopped (1 cup)
5            Tbsp. lime juice
4            Tbsp. of olive or avocado oil
¼            cup chopped fresh cilantro
¼            tsp. ground cumin
Sea salt and ground black pepper to taste

INSTRUCTIONS

  1. Boil corn in enough water to cover for 3 minutes and drain.
  2. Combine 1 Tbsp. of lime juice, 1 Tbsp. of oil, and 1 Tbsp. of water. Brush corn, chile pepper, onion slices, and peach halves with the lime juice/oil mixture. Feel free to sprinkle with sea salt.
  3. Grill uncovered, over medium-high heat, for about 10 minutes or until tender and slightly charred, turning as needed and brushing with additional lime juice/oil mixture to prevent drying. Transfer to a cutting board and let cool. Chop chile pepper, onion, and peach, and cut corn from cobs.
  4. In a large bowl, combine 3 Tbsp. of lime juice, 3 Tbsp. of oil, the corn, chile pepper, onion, peach, tomatoes, beans, cilantro, and cumin. Toss well and season with salt and pepper to taste.
  5. Cover and chill 2 hours before serving. (Salsa can be stored in an airtight container in refrigerator for up to 3 days.)

TIPS

  • To choose fresh sweet corn, look for bright green, tight-fitting husks with brown, slightly sticky tassels at the end. Rather than peeling back the husk to see the kernels (a grower’s market faux pas), gently squeeze to feel the corn through the husk. Kernels should feel firm and plump, not dented or deflated.
  • Choose a perfectly ripe peach to get the best of its juicy sweetness in this salsa recipe. A peach is ripe when it has a sweet aroma, it’s slightly soft, and there are small wrinkles in the skin near the stem end.

*Adapted from: ForksOverKnives.Com
Photo:  Forks Over Knives

 

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