It’s almost corn season… you can see it now… giant pots of boiling water, or perhaps big charcoal bbqs with flames spitting. The ripping sound of corn husks, the sweet smell of corn in the air, a satisfying crunch… Or perhaps a line at the grocery store. Whatever your memories of corn are, this is a good recipe to use up that leftover corn from the night before. If that seems like a laughable idea, maybe it is best to set some corn aside for this purpose.
This Corn and Peach Salsa recipe is my mom’s invention (slightly adapted) who had the brilliant idea of combining peaches with the corn, as they are both in season at the same time. It makes a light summery snack that is great for your cottage weekends, and it is super easy. If you are anti-technology at the cottage I made the ingredients a simple 2 – 2 – 2 – 2 – 2 – 1 – 1 – 1/2 so perhaps you can remember without the iphone.
2 cobs of leftover cooked corn
2 green onions
2 cloves of garlic
1 lime zested
1/2 lime juiced
Salt & Pepper
Tortilla chips for serving
(This will make a big bowl good for a group, but if you want a smaller serving, just use the ‘ol 1 – 1 – 1 – 1 – 1 – 1/2 – 1/2 – 1/4 method) Ha! You will never remember that.
Now all you do is chop everything up. Chop, chop, chop!
To remove the pit, slice into the top of the peach and twist the knife around until you meet your original cut. Twist each peach side away and one side will have the pit stuck in it. Just like an avocado. You should be able to pick that pit out.
Extra finely chop the garlic and jalapeno. Zest and juice the lime. Dump all your ingredients into a bowl. Look at the morning light beaming through my windows! Toss your ingredients and then let it sit around for awhile so the flavours can meld. Serve with tortilla chips.