it’s hard to contain the general excitement that adorns the summer weather. equal parts heat and elation. a recipe that seemingly encapsulates all of these feelings is one that involves grilling corn, slicing into ripe and juicy stone fruit, and tossing both with a salty bite of cheese.
grilled corn and peach salsa
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Author: rooting the sun
Serves: 3 cups
Ingredients
- 3 ears of grilled corn, kernels cut off of the cob
- 1 seeded and minced jalapeno
- ½ seeded and diced red bell pepper
- ½ finely chopped shallot
- 1 diced peach
- ½ cup crumbled cotija cheese
- ½ tsp cumin
- ½ tsp chili powder
- a dash of cayenne (if desired)
- 1 tbl of cilantro (+ additional for garnish)
- juice of 1 lime
Method
- To grill corn: While heating grill (we used charcoal) soak corn, husks on, in cool water. When grill is ready place the whole cobs onto the heat. Cook 2-3 minutes until husks start to coal and then remove husks from cobs. The kernels should be turning a deep golden color and be steaming delightfully. Place cobs back onto the grill to char the corn - 2-3 minutes on each side.
- After slightly cooled remove kernels from corn cobs into a large bowl. Add jalapeno, bell pepper, shallot, peach, cotija cheese, cumin, chili powder, a dash of cayenne if desired, cilantro, and lime juice.