Hello friends of PCH! We’re back at it this week after a little bit of a hiatus, and this week’s recipe is perfect for one of those summer barbeques. Take advantage of fresh corn, peaches, and some hot peppers to whip up a summery salsa with a fruity twist.
- 3 peaches, peeled and diced
- 2 ears corn, grilled and kernels removed
- 2 pablano peppers, grilled and finely diced
- 2 jalapeño peppers, grilled and finely diced
- ½ cup green onion, finely diced
- 1 cup cilantro, shredded
- 2 limes, juiced
- 1 T. olive oil
- 1 T honey
- 1 tsp. kosher salt
- 1 tsp. black pepper
Heat grill. Shuck corn, cut plebanos and jalapeños in half (length-wise), and drizzle everything with olive oil and set aside.
Prepare peaches, green onion, and cilantro, toss with honey, lime juice and seasoning in a large bowl and set aside.
Grill the peppers and corn until the peppers start to blister and the corn is golden-brown.
Once cool enough to handle, remove kernels from corn, finely dice peppers, and add to the peach mixture. Serve immediately!