Nothing says summer like peaches and corn. And in-season ingredients means you don’t need to fully cook the corn on the barbecue—just char over a hot flame. Eat this salsa on the same day as you prepare it to best enjoy its crisp, bright flavour.
3 ears of fresh summer corn, shucked
1/2 medium red onion, sliced 1/2 inch thick in rings and lightly oiled
2 small peaches, pitted and quartered
2 tbsp olive oil
2 tbsp minced fresh cilantro (or parsley)
1/2 tsp salt
1 heaping tsp honey
Juice from half a lime, about 1 tbsp
Heat up the BBQ to around 500 to 600 degrees. Place the ears of corn right on the hot grill and rotate by quarter turns as each side begins to char, about 10 minutes total. At the same time, place the lightly oiled onion rings and the peach quarters on the barbecue as well. Turn them over once the first side is charred and partly cooked—you do not want the onion to be fully cooked and falling apart but just softened, and the peaches should be warmed through but not mushy. Once everything has been charred, remove from the heat and set aside to cool slightly.
To make the vinaigrette, place the grilled peaches in a food processor along with the lime juice, olive oil, salt and honey. Process until it reaches a smooth consistency.
Once slightly cooled, cut the kernels of corn from the ear and place in a bowl. Chop the onion into 1/4 inch pieces and add to the corn along with the cilantro. Add about 3/4 of the peach vinaigrette to the bowl and toss together. At this point you can decide to add more lime, salt or vinaigrette to taste. The size of ears of corn and peaches vary greatly in the warm summer months so adjust this recipe to your liking and enjoy!