Homemade Peach Salsa with Corn
A bright, zesty peach salsa with sweet corn, perfect for summer gatherings and versatile enough to be used as a dip or topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Mixing
- 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 by rinsing all ingredients.
- Cut the corn from the cob and prepare frozen corn if using.
- Dice the peaches into small pieces.
- Chop the tomatoes and onions evenly.
- Garlic time! Mince the garlic finely.
- Combine all ingredients in a large mixing bowl.
- Season with sriracha, olive oil, vinegar, cumin, salt, and pepper.
- Mix gently, taking care not to smash the peaches.
- Chill the salsa for at least 30 minutes before serving.
- Serve with tortilla chips or as a topping for meals.
Notes
Add diced jalapeños for extra heat or diced mango for a fruity twist. This salsa is best enjoyed fresh but can be stored for 2-3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: peach salsa, summer recipes, fresh salsa, easy dip, vegan recipes