Go Back

Peach And Corn Salsa

Peach and corn salsa with charred corn and juicy diced peaches for a sweet-savory bite. Tossed with fresh lime, cilantro, and a 10-minute rest for bright, well-melded flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
resting 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 2 ripe peaches, diced Use ripe but firm peaches so the salsa holds its shape.
Corn
  • 1 cup corn kernels, charred Char in a dry skillet until lightly blackened in spots; let cool before mixing.
Red onion
  • 0.25 cup red onion, finely diced
Jalapeno
  • 1 jalapeno, seeded and minced Adjust to taste for heat level.
Cilantro
  • 0.25 cup fresh cilantro, chopped
Lime juice
  • 2 tbsp lime juice
Salt
  • 0.25 tsp Salt, to taste Season at the end, adjusting as needed.

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, 3–5 minutes, then spread them to cool until no longer hot (visual cue: browned, blackened flecks).
Assemble the salsa
  1. In a bowl, combine diced peaches, charred corn, finely diced red onion, and minced jalapeno (visual cue: evenly distributed fruit and vegetables).
  2. Stir in the chopped cilantro (visual cue: green flecks throughout).
  3. Add lime juice and toss gently to combine (visual cue: fruit looks glossy and coated).
  4. Season with salt to taste (visual cue: flavor is balanced, not flat or overly sweet).
  5. Let the salsa sit for 10 minutes before serving to let the flavors meld (visual cue: juices slightly loosen and lightly coat the ingredients).

Notes

Pro tip: char the corn well for a smoky bite, then cool it before mixing so the peaches stay fresh and juicy. Refrigerate in an airtight container up to 2 days; best enjoyed the same day. Freezing isn’t recommended because peaches and corn lose texture. For a dairy-free and gluten-free option, this recipe already fits—just serve with gluten-free chips if needed.