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1. Gather the ingredients.

As always, please use organic produce whenever possible, especially peaches.

  • 2 ears of corn, husks on
  • 2 peaches, yellow recommended
  • 1/2 cup minced onion
  • juice of 1/2 lime
  • 3/4 tsp salt
  • 1/4 cup cilantro, chopped

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2. Prepare the ingredients

Cut the peaches in half and remove pits. Leave on the husks of the corn (but you can pull off any silk strands peaking out).

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3. Grill the peaches and the corn.

Heat the grill to a medium flame. Then place the peaches cut side down on the grill. Place the corn on the grill as well. Grill the peaches for about 15 minutes, checking the underside to make sure that they are done. They should have grill lines on them and have softened, but you don’t want them totally blackened. Cook the corn about 20 minutes total, rotating with tongs until the husks have blackened. Remove the peaches and corn from the grill and let cool.

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4. Peel, dice, and chop.

Remove the husks from the corn and cut the kernels off the corn. They can still be in small lumps, but you don’t want whole rows of corn. Measure out 1 1/2 cups. If your corn yields slightly more or less than this amount, don’t worry. The recipe will still work!

Peel the peaches (if desired) and chop into small pieces. We used a yellow and a white peach. Both tasted delicious, but the yellow peach was much easier to peel and seemed to soften more. Remove any bits of blackened flesh that is flaking off. Place corn and peaches in a medium-sized bowl.

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5. Mix ingredients.

Add the minced onions, salt and lime juice to the bowl and and mix well. Fold in the cilantro.

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6. Let chill then serve.

Place the bowl in the refrigerator for about an hour to allow flavors to meld. The salsa will stay good for 3-4 days in the fridge, but tastes best when fresh. Serve with baked tortilla chips, veggies, or quesadillas and savor the tastes of summer! Enjoy!

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Grilled Peach and Corn Salsa Recipe

As always, please use organic produce whenever possible, especially peaches.

  • 2 ears of corn, husks on
  • 2 peaches, yellow recommended
  • 1/2 cup minced onion
  • juice of 1/2 lime
  • 3/4 tsp salt
  • 1/4 cup cilantro, chopped

Cut the peaches in half and remove pits. Leave on the husks of the corn (but you can pull off any silk strands peaking out). Heat the grill to a medium flame. Then place the peaches cut side down on the grill. Place the corn on the grill as well. Grill the peaches for about 15 minutes, checking the underside to make sure that they are done. They should have grill lines on them and have softened, but you don’t want them totally blackened. Cook the corn about 20 minutes total, rotating with tongs until the husks have blackened. Remove the peaches and corn from the grill and let cool.

Remove the husks from the corn and cut the kernels off the corn. They can still be in small lumps, but you don’t want whole rows of corn. Measure out 1 1/2 cups. If your corn yields slightly more or less than this amount, don’t worry. The recipe will still work!¬†Peel the peaches (if desired) and chop into small pieces. We used a yellow and a white peach. Both tasted delicious, but the yellow peach was much easier to peel and seemed to soften more. Remove any bits of blackened flesh that is flaking off. Place corn and peaches in a medium-sized bowl. Add the minced onions, salt, lime juice to the bowl and and mix well. Fold in the cilantro.¬†Place the bowl in the refrigerator for about an hour to allow flavors to meld. The salsa will stay good for 3-4 days in the fridge, but tastes best when fresh. Serve with baked tortilla chips, veggies, or quesadillas and savor the tastes of summer! Enjoy!