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Peach Salsa

Peach salsa with grilled corn and avocado delivers juicy, 1/2-inch pieces with smoky sweetness from the corn. Tossed with lime juice, honey, cumin, and jalapeño for a bright, creamy-rich taco topping.
Prep Time 15 minutes
Cook Time 5 minutes
chill 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 110

Ingredients
  

Peaches
  • 3 Peaches, peeled and diced
Jalapeño
  • 1 Jalapeño, seeded and minced
Red onion
  • 0.5 Red onion, finely diced
Cilantro
  • 0.5 cup Fresh cilantro, chopped
Lime juice
  • 2 Limes Juice of 2 limes
Honey
  • 1 tsp Honey
Cumin
  • 0.25 tsp Cumin
Salt
  • Salt to taste
Corn
  • 1 cup Fresh corn kernels, grilled or raw
Avocado
  • 1 Avocado, diced

Equipment

  • 1 sheet pan

Method
 

Prep the ingredients
  1. Dice the peaches into 1/2-inch pieces, then set them aside for mixing.
  2. Seed and mince the jalapeño, then dice the red onion and chop the cilantro.
  3. Dice the avocado and refrigerate it until you are ready to fold it in.
Grill the corn (optional for smoky flavor)
  1. Preheat a grill or grill pan until hot, then grill the corn kernels for about 5 minutes, stirring once, until lightly charred.
Make the salsa
  1. Combine the peaches, jalapeño, red onion, cilantro, corn, and diced avocado in a bowl.
  2. Add lime juice, honey, cumin, and salt, then toss gently until the salsa is evenly coated.
  3. Refrigerate the salsa for 20 minutes so the flavors meld.
  4. Taste and adjust salt and lime juice as needed before serving.
Serve
  1. Serve peach salsa with chips, grilled shrimp, or over fish tacos immediately after chilling.

Notes

Pro tip: grill the corn until lightly charred for smoky sweetness, then cool it slightly before mixing. For best color and texture, add the diced avocado right before serving since it oxidizes quickly. Store covered in the refrigerator up to 1 day; the avocado will soften. Freezing is not recommended. For a dairy-free, vegan-friendly swap, use maple syrup instead of honey if desired.