Gluten-Free

Grilled Corn & Peach Salsa

The flavors of summer come out in this sweet vegetarian salsa that combines grilled corn and fresh peaches. A light vinegar dressing adds just the right amount of saltiness to balance the flavor.

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Servings
8
Prep Time
25 min
Cook Time
15 min
Duration
40 min

Ingredients

  • 4 cobs corn, husks removed
  • 1 tbsp olive oil, plus additional as needed
  • 1 tbsp white wine vinegar
  • 1 tsp ground cumin
  • 1 tsp red pepper flakes
  • 1/8┬átsp each sea salt and ground black pepper
  • 3 peaches, pitted and finely chopped
  • 1/2┬ácup lightly packed fresh cilantro, finely chopped

Preparation

  1. Preheat a grill or grill pan to medium-high. Cut 4 sheets of foil into 12-inch squares. Lightly brush corn with oil, as needed, and wrap each diagonally in a foil sheet, twisting ends of foil. Grill corn, rotating occasionally, until richly browned on all sides, 15 to 20 minutes. Transfer to a plate and let stand in foil for 10 minutes. Remove foil and let cool.
  2. Meanwhile, prepare dressing: In a small bowl, whisk together 1 tbsp oil, vinegar, cumin, pepper flakes, salt and black pepper. Once corn has cooled, carefully cut corn off cob and transfer to a medium bowl with peaches and cilantro. Pour dressing over corn mixture and stir to combine.

Nutrition Information

  • Serving Size 1/2 cup of salsa
  • Calories 85
  • Carbohydrate Content 14 g
  • Cholesterol Content 2 mg
  • Fat Content 3 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 31 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g