You don’t need to fully cook the corn on the barbecue—simply char it over a hot flame. To best enjoy this salsa’s crisp, bright flavour, eat it the same day that you prepare it.
- 3 ears of fresh summer corn, shucked
- 1/2 medium red onion, sliced into 1/2-inch-thick rings and lightly oiled
- 2 small peaches, pitted and quartered
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 heaping tsp honey
- Juice from 1/2 lime, about 1 tbsp
- 2 tbsp minced fresh cilantro or parsley
Heat the barbecue to around 500°F to 600°F. Place the ears of corn right on the hot grill and rotate by quarter turns as each side begins to char, about 10 minutes total. Meanwhile, place the lightly oiled onion rings and the peach quarters on the barbecue as well. Turn them over as soon as the first side has charred and is partly cooked: the onion should be just softened, not fully cooked and falling apart, and the peaches should be warmed through but not mushy. Once everything has been charred, remove from the heat and set aside to cool slightly.
To make the vinaigrette, place the grilled peaches, olive oil, salt, honey and lime juice in a food processor and blend until the mixture reaches a smooth consistency.
Once the ears of corn are slightly cooled, slice off the kernels and place in a bowl. Chop the onion into 1/4-inch pieces. Add the onion and cilantro to the corn and toss with about three-quarters of the vinaigrette. At this point, you can decide whether to add more lime juice, salt or vinaigrette to taste. The size of the ears of corn and peaches vary greatly in the warm summer months, so adjust this recipe to your liking and enjoy!
Makes 2 cups