Corn and Peach Salsa with Pickled Jalapenos and Onions

Doing a lot of grilling this summer? Totally, me too! So I’ve found that after making a meal, I usually have some grilled corn left over. I’ve been throwing it omelets or just eating it cold. Needless to say, I’ve gotten bored with it quite quickly.

If you haven’t noticed, I’ve been hitting the pickling scene pretty hard lately. So, for this post I decided to take two previous pickled items and combine them into an easily assembled salsa. You can also use (lemon vin) to make it a salad, or heat ingredients in sauce pot with some butter to make it a hot dish. Either way, the spicy-sweet-salty combo is a killer side dish, substitute for sauce, dip for chips… or serve it shooter-style like the picture below.

Make it Mexican: Add 2 tsp cumin, substitute lemon with lime, substitute chive with cilantro, add more jalapenos or other hot peppers (I would suggest Anaheim).

Corn and Peach Salsa with Pickled Jalapenos and Onions

Ingredients:

6 ears of grilled corn (cut off the cob)

3 ripe peaches (diced around the same size as the kernels of corn for a salsa, larger for a salad)

½ cup Pickled Red Onion

¼ cup Sweet-Pickled Jalapenos (chopped)

2 Tablespoons Chives (chopped)

Juice and zest 1 lemon

1 Tablespoon olive (or corn) oil

“Makes Everything Awesome” seasoning to taste

Directions:

1. Combine all ingredients into mixing bowl. Mix until incorporated.
2. Season to taste with salt and pepper, or “makes everything awesome” seasoning.
3. Serve hot, chilled, or room temp.