Ingredients
Equipment
Method
Prep the ingredients
- Dice the peaches into 1/2-inch pieces, then set them aside for mixing.
- Seed and mince the jalapeño, then dice the red onion and chop the cilantro.
- Dice the avocado and refrigerate it until you are ready to fold it in.
Grill the corn (optional for smoky flavor)
- 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
- Combine the peaches, jalapeño, red onion, cilantro, corn, and diced avocado in a bowl.
- Add lime juice, honey, cumin, and salt, then toss gently until the salsa is evenly coated.
- Refrigerate the salsa for 20 minutes so the flavors meld.
- Taste and adjust salt and lime juice as needed before serving.
Serve
- 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.
