Roast Corn and Peach Salsa


  • 2 large, firm, white peaches, peeled and pitted
  • 2 ears sweet corn, silks and leaves removed
  • 3 small sweet peppers
  • 2 limes, zested and juiced
  • 1 tablespoon kosher salt


  1. In large cast iron skillet, roast corn until some kernels begin to blister and blacken. Remove from heat and allow to cool.
  2. Add peppers to skillet and blister slightly. Remove and finely chop. Once corn is cool, remove kernels. Add peppers and corn to a large bowl.
  3. Finely dice peaches and add to peppers and corn. Add lime zest and juice, along with salt. Toss well to combine.
  4. Refrigerate for at least 2 hours before serving.


  • This is absolutely a seasonal dish, and should be reserved for Summer cooking.
  • For best results, refrigerate overnight. A minimum of 2 hours should be taken, but with this salsa, the longer the better.
  • For added punch, add 1 jalapeΓ±o to the roasting process. Mint can also be added for a bit of sweetness and a cool tingle.