Local Love: Peach + Corn Salsa

 Photography & Recipe courtesy of  Josh Charles

Photography & Recipe courtesy of Josh Charles

In celebration of peach season, we asked Josh Charles, chef + recipe developer, to create a delicious summer inspired recipe for us highlighting our favorite summer fruit.


I must admit; Peach season is probably one of my favorite seasons of the year, It means that summer harvest is in full swing and fall is just around the corner. This recipe is extremely versatile as you could put it with anything from chicken tacos and tortilla chips to a grilled hanger steak! I chose to pair it with a boneless pork loin and some wilted spinach for an easy to make dinner. The real key to this salsa is the balance of sweet, salt, acid, and heat. This recipe doesn’t pack much heat as I think its easy to add if your looking for it to be more on the spicy side. Also, feel free to add some fresh chopped herbs like cilantro or basil to give it that added layer of flavor.

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Step 1
Set your oven to broil. Clean corn from husk and remove any extra silk by washing and drying with a towel. Place corn on sheet tray and season with olive oil, salt and pepper.

Place under preheated broiler and cook for 5-6 minutes, flip corn and cook for additional 5-6 minutes. Once corn has cooled, Cut kernels from cob and place into a large mixing bowl.

Step 2
Wash all of your remaining produce under water and dry. Small to medium dice peaches, poblanos (remove seeds), and shallot. Combine in bowl with corn, lemon juice, honey, pepper and salt to taste. Let marinate for 20 minutes and come back to see if any additional salt is necessary.

Tips: If you like it spicy feel free to sub a jalapeno for the poblano or add your favorite hot sauce. If you’re not sure if it needs more salt, pull out a spoonful and add a bit of salt right on top and taste. If it just taste more salty, then you don’t need anymore, but if it brings out more flavor go ahead and add more!

Amanda MorganComment