⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

🍽 Ingredients

• 2 ears Fresh corn on the cob
• 2 medium Peaches
• 1/4 cup, finely chopped Red onion
• 1/2 cup, chopped Cilantro
• 2 tablespoons Lime juice
• 1 tablespoon Olive oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 tablespoon Cinnamon sugar

📖 Instructions

1. First thing's first, preheat your grill to medium-high heat. This is crucial for getting those beautiful grill marks on the corn and peaches.
2. Next up, husk the corn. I know, corn husks can be a bit of a pain, but trust me, it's worth it! Just carefully peel back the leaves and remove the silks.
3. Now, grill the corn. Place the corn directly on the grill grates and cook for about 8-10 minutes, turning occasionally, until the kernels are tender and slightly charred. Don't be afraid of those nice dark grill marks; they add so much flavor!
4. While the corn is grilling, it's time to prep the peaches. Cut them in half, remove the pits, and slice them into wedges. I like to use a sharp chef's knife for this part. It makes for nice, even cuts.
5. Now, toss those peach wedges onto the grill and cook them for about 3-5 minutes per side, until they're slightly softened and have nice grill marks. You're looking for a balance between tender and slightly firm.
6. Once everything is grilled, let it cool down a bit before chopping. This makes it easier to handle and prevents accidental burns.
7. Okay, now for the fun part – chopping! Cut the grilled corn kernels off the cob. I find it’s easiest to use a sharp knife to just slice down each row of kernels.
8. Dice the grilled peaches into bite-sized pieces. Remember, consistency isn't crucial here – a rustic chop adds to the salsa’s charm.
9. Next, roughly chop the red onion. Don't stress about making it perfect. A little texture is a good thing!
10. Now for the cilantro. Finely chop the cilantro. I usually add about a cup, but adjust to your liking. Some people are cilantro haters...I feel sorry for them.
11. Time to mix everything together in a big bowl. Add your grilled corn, peaches, red onion, and cilantro.
12. In a separate small bowl, whisk together the lime juice, olive oil, and a pinch of salt and pepper. I like to use freshly squeezed lime juice, it just tastes better.
13. Pour the dressing over the salsa and gently toss to combine. Don't overmix; you want to preserve a bit of texture.
14. Finally, sprinkle on the cinnamon sugar. This adds a surprising, delightful sweet and spicy element. You can adjust the amount to suit your sweet tooth.
15. Taste and adjust seasoning as needed. Add more lime juice for extra zing, or a pinch more salt if it needs it. That's the beauty of cooking – it's all about experimentation and finding what you like best!

📝 Notes

• For best results, use ripe, in-season peaches and corn. This recipe can be easily doubled or tripled depending on how many people you're serving. For a spicier kick, add a pinch of cayenne pepper to the dressing. Don't overthink it. Just make it!