Grilled Corn and Peach Salsa

Grilled Corn and Peach Salsa
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Rating: 0
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Servings
6 servings
Servings
6 servings
Grilled Corn and Peach Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
  • 1 tsp extra-virgin olive oil
  • 1 small red onion, diced
  • 3-4 ears corn, with husks intact
  • 3-4 peaches, diced
  • 1 jalapeno pepper, seeded and minced
  • 1 Tbsp lime juice
  • Salt and pepper to taste
Servings: servings
Units:
Instructions
  1. Carefully pull back husks from ears of corn, but do not remove the husks. Remove silk from the ear of corn. Put the husks back in place and soak in water for 15-20 minutes.
  2. Heat grill on medium heat. Put ears of corn on grill. Turn every 5-10 minutes. If husks start to burn, move off the direct heat and allow corn to cook for about 20 minutes or until corn kernels are tender. Carefully remove corn from the grill – the husks will be hot and allow to cool.
  3. When the corn is cool enough to handle, cut the kernels off the ear. Add to the bowl with the onion. Add the peaches, jalapeno and lime juice. Season with salt and pepper to taste.
Recipe Notes

Chef’s Notes:

  • Grill the peaches for extra flavor. In order to grill peaches, choose peaches that are barely ripe for the best results. Cut the peaches in half and place on the grill for about 5-10 minutes.
  • Soak the corn in a large stock pot so that the corn is vertical or standing on one end placed in the stock pot.
  • If you like your corn to have some brown grill marks on it for presentation, pull back the husks and grill on each side for about 2 minutes at the end of the cooking time.

Nutrition Facts
Grilled Corn and Peach Salsa
Amount Per Serving
Calories 103 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 9g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

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