Summers Pair best with grilling!
Summer in Paso means long hot days, blue skies, and cool nights fed by refreshing coastal breezes – ideal for growing grapes, and PEACHES! Here on Cypher’s Westside property the peach trees in the EarthFire garden are bursting with plump juicy fruit. Delicious on their own picked fresh off the tree or chopped in fruit salad – did you know they can also be grilled and incorporated into wide variety of summer recipes? One of my favorites is Grilled Peach and Corn Salsa (scroll down for recipe). Here are just a few ways to transform your meals from humdrum to mind-blowing with this simple fruit salsa recipe.
~ SAM ZinPunk, Cypher Proprietor & Winemaker
Grilled Peach and Corn Salsa
Summer is made for grilling and this sweet and spicy salsa is the side to give all of your grilled dishes that extra zing! Also great as a side relish or for chip dipping. Makes about 2 1/2 cups
Ingredients
- 2 Large Peaches - ripe but firm
- 2 Ears of Corn - husked with silk removed
- Olive Oil to coat Grill
- 2 Jalapeno or Serrano Chile Peppers -cut off tops, remove seeds & membrane
- 1 Large Shallot chopped
- 1 Lime juiced
- Kosher Salt & Black Pepper to taste
Instructions
- Heat a gas grill to medium-high heat. While the grill is heating, place a pot of water on the stove top large enough to submerge the corn and bring to a boil.
- Place corn into boiling water and turn off the heat. (While corn is soaking move on to grilling the peaches and peppers.) Let corn sit in the water for 5 minutes. Removed and pat dry.
- Slice peaches in half vertically, remove pit keeping fruit intact. Place the peaches and peppers on the heated grill. Cook about 2 minutes per side. Grill marks should be noted but the peaches should not fully cook – they should remain some what firm so they hold their shape. Remove and set aside to rest while grilling the corn.
- Brush the parboiled corn with olive oil and grill for 4-5 minutes turning as soon as char marks appear. Remove and set aside to cool.
- When corn is cool enough to handle, cut kernels from cob and add to a large mixing bowl.
- Cut peaches and peppers into small pieces and add to the mixing bowl, followed by the remaining ingredients. Gently stir ingredients to combine. Salt and pepper to taste.
Notes
- Select Freestone peaches if available. They do not cling to the pit, making slicing and separating halves easier.
- Start with 1 Jalapeno or Serrano Pepper for mild heat. Add more to increase "heat" of salsa.
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