Description
This Peach Corn Salsa is a fresh, colorful, and delicious combination of sweet ripe peaches, juicy corn, crisp red onion, spicy jalapeño, and fresh cilantro, all brightened with lime juice. It’s an easy no-cook salsa perfect for summer, ideal as a dip with tortilla chips or as a flavorful topping for grilled chicken, fish, or tacos.
Ingredients
Ingredients
- 2 ripe peaches, diced
- 1 cup fresh or cooked corn kernels
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Peaches and Corn: Place the diced peaches and corn kernels in a medium mixing bowl.
- Add Vegetables and Herbs: Add the finely diced red onion, chopped jalapeño, and fresh cilantro to the bowl.
- Season and Dress: Drizzle the mixture with fresh lime juice, then season with salt and black pepper to taste.
- Toss Gently: Gently toss all ingredients together until they are evenly combined without mashing the peaches.
- Let Flavors Meld: Let the salsa rest uncovered for 10 to 15 minutes at room temperature to allow the flavors to blend.
- Serve: Serve the salsa chilled or at room temperature with tortilla chips, on tacos, or as a topping for grilled chicken or fish.
Notes
- Use ripe but firm peaches so they hold their shape and don’t become mushy in the salsa.
- Fresh corn kernels offer the best flavor, but canned or frozen corn (thawed and drained) can be used in a pinch.
- Adjust the amount of jalapeño according to your preferred spice heat.
- For extra creaminess, add diced avocado just before serving.
- Store leftover salsa in an airtight container refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
