Summer is coming to an end, but we still have some fabulous late season produce. I know, I know we don't like to think about the summer ending.
Late season produce is one of the joys of the waning days of summer. Sweet corn on the cob is an accompaniment to many of our summer meals but why not use it in a different way. This sweet corn, juicy peaches and spicy jalapeno are the perfect balance of sweet and heat in every bite.
This recipe will have you soaking up every bit of sunshine we have left of summer....
2 earns corn, cut off the cob
2 peaches, diced ( skin on)
1 jalapeno, diced
1 lime, zested and juiced
2 tbs. olive oil
2 tbs. fresh chives, chopped
Salt and pepper to taste
In a large skillet over medium high heat, add the olive oil. Let heat a few seconds and add the corn and jalapeno to the skillet. Cook about 4-5 minutes until softened, season with salt and pepper to taste. Once the corn and jalapeno are softened add the diced peaches and lower the heat to medium and sauté until slightly softened. About 3-4 minutes. Once the fruit and veggies are softened remove from heat. Add in the zest and juice of the lime and chopped fresh chives. Stir until combined. Serve with tortilla chips or hearty seeded crackers. Can be served warm or cold.
Note: Check for salt and pepper before serving.
I love to enjoy this salsa with a crisp white wine or a pale ale. Happy snacking! Enjoy those last lazy evenings.
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