Ingredients

Instructions

  1. Char the Corn

    • Char corn over an open flame, on a grill, or in a hot cast-iron skillet until kernels are lightly blackened on all sides.
    • Let the corn cool slightly, then carefully cut the kernels off the cob.

  2. Assemble the Salsa

    • In a medium bowl, mix the charred corn kernels with diced peaches, jalapeño, red onion, lime juice, cilantro, and salt.
    • Let the salsa sit for 5–10 minutes before serving to allow the flavors to meld.

Plating & Garnishing

  • Serving: Heap into a rustic bowl, letting the charred corn and bright peach colors show.
  • Finish: A scattering of cilantro leaves and a lime wedge on the rim.

Safety & Quality: Ensure the corn is cooled before mixing with the peaches to maintain their fresh texture. Store any leftovers in an airtight container in the refrigerator for up to 2 days.