Go Back

Peach And Corn Salsa

Peach and corn salsa with charred corn and juicy diced peaches is a sweet, smoky summer topping. This grilled-corn salsa is finished with lime juice, cilantro, and a short rest so the flavors meld.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Resting 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Peach and corn salsa components
  • 2 peaches Ripe but still firm; dice small for clean texture.
  • 2 cup corn kernels Char in a dry pan until lightly blackened in spots.
  • 0.25 red onion Finely diced for even bites.
  • 1 jalapeño Minced; add less for mild heat.
  • 0.25 cup cilantro Chopped.
  • 2 tbsp lime juice Freshly squeezed for best flavor.
  • salt Add to taste at the end.

Equipment

  • 1 sheet pan

Method
 

Char the corn
  1. Heat a dry skillet over high heat and char the corn kernels until lightly blackened in spots, about 3-5 minutes, stirring as needed; you should see browned edges and smoky specks.
  2. Let the charred corn cool slightly for 2-3 minutes so it doesn’t turn the peaches watery.
Mix the salsa
  1. In a bowl, combine the cooled charred corn with the diced peaches and stir gently until evenly distributed.
  2. Add the finely diced red onion and the minced jalapeño, then toss to spread the flavors through the mixture.
  3. Add the chopped cilantro and lime juice, then toss again until everything looks glossy and well combined.
  4. Season with salt to taste, then mix once more so the salsa is evenly seasoned.
Rest and serve
  1. Let the salsa rest for 10 minutes before serving, which makes the juices settle and the flavor taste more cohesive.

Notes

Pro tip: Choose peaches that are ripe but still firm so they dice cleanly without turning mushy. Refrigerate in an airtight container for up to 2 days; the texture softens slightly after that. Freezing is not recommended for best crunch. For a dairy-free option, this recipe already fits; for a lower-sodium swap, use reduced-sodium salt or salt-free seasoning to taste.