Friday, August 9, 2013
Corn and Peach Salsa
It's corn season. It's peach season. Why not combine the two? This salsa recipe is from King Soopers (part of Kroger's). I modified it slightly. They have it paired with a teriyaki-grilled salmon, which you can see in the photo of my dinner. It's very tasty with the salmon but it would be good with grilled chicken too.
To grill corn, shuck it and lay the ears of corn directly on a hot grill. Turn when the kernels are mostly dark brown.
Corn & Peach Salsa
(makes 4-6 servings)
2 ears of corn, grilled, cooled, and kernels cut from the cob
1 peach, diced
2 tomatoes, diced
2 scallions, thinly sliced
¼ cup minced parsley, about 6 sprigs (see Note)
1 Tablespoon red wine vinegar
1 Tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon black pepper
Mix together all the ingredients in medium bowl. You can serve immediately but it gets better if it has a chance to chill for at least an hour before serving.
Note: The original recipe called for cilantro, which would give this a more southwestern twist. Fresh basil is also wonderful with corn, peaches, and tomatoes.