Sweet and Spicy Peach Corn Salsa

Ok- now I’ve actually done it. Combined two of my favorite summer flavors into one delicious condiment- a slightly sweet, slightly spicy corn salsa that is guaranteed to add punch to your favorite summertime tacos, homemade tortilla chips or even salad- whatever your heart desires. And believe me- your heart desires!

As you may have already guessed, like my other previous recipes this week this creation was inspired by the bounty of fresh produce just begging to be used in my kitchen. So after a quick trip to the store for some necessities- mainly fresh local tomatoes and jalapenos for heat- I had the right ingredients to create the ultimate summer salsa.

Fresh salsas are so easy, and I like to keep mine (mostly) raw for both the health benefits and simplicity. The only reason I say mostly raw is because I don’t care for raw corn- however if you are a fan, go for it! I blanched my kernels for a few minutes but it is totally optional.

Sweet and Spicy Summertime Peach Corn Salsa
Makes about 2 cups salsa

2 ripe peaches, diced small
Kernels from 2 cobs corn; blanched for 3-4 minutes and drained well (optional)
2 medium vine-ripe tomatoes, seeded and diced small
1/4 cup chopped bell pepper
1/4 cup chopped red onion
1/4 cup cilantro, minced
2 small jalapenos, minced
1/2 tbsp grapeseed oil
dash fresh ground cumin
juice of 1/2-1 lime (to taste)
sea salt and cayenne to taste

1. Dice/mince all produce- peaches, tomatoes, pepper, onion, cilantro and jalapeno and toss with cooled and drained corn.

2. Toss vegetable mixture with oil, lime, cumin and a pinch each sea salt and cayenne. Add more lime, salt and cayenne to reach desired spiciness and flavor.

*Want it sweeter? Add 1/2-1 tbsp honey to the mixture!

For dinner, I used my salsa as a topping on some savory steak tacos- thinly sliced and sauteed grass fed steaks with lime, garlic and homemade chili powder, avocado, cilantro and local full-fat sour cream on sprouted corn tortillas. Perfect!