Homemade Peach Salsa with Corn
A bright and zesty peach salsa with sweet corn, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 cup sweet corn (cut from cob)
- 1 cup peaches (diced)
- 1 cup tomato (diced)
- ¼ cup red onion (diced)
- ½ cup green onions (sliced)
- 1 teaspoon garlic (chopped)
- 2 tablespoons sriracha sauce
- 3 tablespoons cilantro (chopped)
- ¼ cup olive oil
- ½ teaspoon cumin
- 1 tablespoon sherry vinegar glaze
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prep Your Produce: Start by gathering all your ingredients and giving them a good rinse to remove any residual dirt.
- Cut the Corn: Stand the cob upright in a big bowl and cut the kernels off the cob.
- Dice the Peaches: Slice your peaches into small, bite-sized pieces.
- Chop the Veggies: Dice the tomatoes and finely chop the red and green onions.
- Garlic Time: Mince the garlic until it’s nice and fine.
- Combine: In a large mixing bowl, combine the diced peaches, corn, tomatoes, red onion, green onion, and garlic.
- Season It Up: Add the sriracha, olive oil, and sherry vinegar glaze, then sprinkle the cumin, salt, and pepper.
- Mix and Taste: Gently toss everything and taste for seasoning.
- Chill and Meld: Let the salsa sit for at least 30 minutes to allow the flavors to meld together.
- Serve: Just before serving, give your salsa one last stir.
Notes
Serve with tortilla chips, on grilled chicken or fish, or as a topping for tacos. Garnish with lime wedges for added zest.
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: peach salsa, summer recipes, fresh salsa, vegan appetizer, corn salsa