Grilled Peach and Corn Salsa Recipe

Grilled Peach and Corn Salsa Recipe

Grilled Peach and Corn Salsa

Grilled Peach and Corn Salsa Recipe

Ingredients

3-4 ripe peaches, cut in half and pitted
1 large red onion, cut into large fat slices
3-4 tablspoons of olive oil
4-5 ears of fresh sweet corn, shucked and cleaned
1 tablespoon ginger, chopped
1 small jalepeno, chopped fine
2-3 tablespoons cilantro, chopped
3 green onions, chopped
1 lime, juiced (about 2 tablespoons)
Salt and Pepper to taste

Brush the peaches and onion slices with olive oil and grill over a pre-heated, medium hot grill until soft (between 8-20 minutes depending on how ripe the peaches are). I found that the onions took much less time so they came off the grill first. Meanwhile, place the ears of corn on the grill as well (no need to brush with oil) and grill until some kernels are charred and the corn overall starts to turn golden. Note: if you have very fresh and young sweet corn, it requires almost no cooking – you could almost get away with not grilling it at all if you choose.

Once everything is grilled, cut the peaches into bit sized pieces (try to reserve as much juice as possible) and add to a large bowl. Mince the grilled onions and add to the peaches. Cut the corn off the ears with a knife and add to the bowl along with the ginger, jalepeno, cilantro and green onions. Pour lime juice over the ingredients, then gently mix so as not to crush the delicate peaches. Season with salt and pepper to taste. You can either serve it immediately or put it in the fridge. I found that a couple hours in the fridge made the flavors meld a bit better.

Serving suggestion:

Shell and de-vein 16 jumbo shrimp, then place them on two skewers (I prefer metal skewers because I never remember to soak the wooden ones in advance). Mix several tablespoons of olive oil, two teaspoons of cumin, 1 teaspoon of hot paprika (or to taste), two cloves of garlic, crushed, a couple large pinches of salt, and some freshly ground pepper in a bowl. Brush the mixture onto the skewered shrimp. Grilled the shrimp over high heat for several minutes until just cooked through, 2-3 minutes per side. Serve the shrimp either on or off the skewers overtop of a bed of the salsa.

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