Growing Chefs! Ontario Corn, Peach and Tomato Salsa

Corn, Peach and Tomato Salsa

This salsa makes the perfect snack in late summer when peaches are at their best! Try it with tortilla chips or as a delicious topping on cooked chicken or fish.
Serves 4
3 large ripe peaches, diced1 (about ½ cup) cob of corn2 large tomatoes, diced1 red bell pepper, finely diced1 jalapeno pepper, finely diced (optional)1/4 cup red onion, finely diced1/2 cup cilantro, finely chopped1 tablespoon olive oil1 1/2 tablespoons lime juice Salt to taste
Cutting boardChef’s knifeLarge frying panTongsMeasuring cupsMeasuring spoonsBowls various sizesSpatulaPastry brushTasting spoonsDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut peaches in half, removing the pit. Dice very finely.

Cut tomato in half, remove hull. Dice very finely.

Cut bell pepper in half, remove the seeds. Dice very finely.

If using, cut jalapeno in half and remove seeds. Dice very finely. Make sure you wash your hands after dicing jalapeno or wear gloves!

Cut red onion in half from root to tip. Cut off the tip of the onion and make small incisions very close together from tip to the root, leaving the root end intact. Cut the strips to dice the onion very finely.

Remove cilantro leaves from stem, and chop leaves very finely.

Measure out olive oil and lime juice.

Get Cooking!

Heat large frying pan over high heat. Brush cob of corn with about 1 teaspoon olive oil.

Cook corn in the frying pan and cook on all sides, turning with tongs until corn is browned and starting to char.

Let corn cool, and cut it off the cob.

In a large bowl, combine peaches, tomato, bell pepper, red onion, cilantro, corn, and jalapeno if using. Add in olive oil and lime juice, stir well, and season to taste with salt and additional lime juice if desired.