Grilled Corn and Peach Salsa (Easy Summer Recipe)

I get way too excited about summer produce and always end up with more than we can possibly eat.

This time it was a few peaches that were a little too soft and some extra grilled corn from dinner. No plan—just threw them together with herbs, lime juice, and hoped for the best.

It turned out so good.

This grilled corn and peach salsa is sweet, fresh, and a little tangy. We had it with raw fish that night, but it’s perfect with grilled chicken, burgers, steak, tacos—or just eaten straight from the bowl (which, let’s be honest, is what ended up happening the next day).

And yes—it holds up surprisingly well in the fridge. You can make it a few hours ahead or even the night before. I’d say it’s best within 24 hours while everything is still bright and fresh.

If you’re like me and always come home from the farmers market with way too much fruit, this is the kind of recipe that helps you actually use it without overthinking.

It’s also the kind of thing that looks beautiful on the table without trying too hard. Colorful, juicy, summery—it makes whatever you’re serving feel a little more special.

Reminds me of the time I had too many blueberries and ended up making this lemon blueberry sourdough bread. Another no-plan, use-what-you-have win.

The full recipe is below—with ingredients, tips, and plenty of ways to serve it. Let me know if you make it! Tag me @spiceandzest so I can see.

Why You’ll Love This Grilled Corn and Peach Salsa

• Comes together in minutes—just grill, chop, and toss
• Uses fresh summer staples you probably already have
• Can be made ahead and keeps well for a day in the fridge
• Pairs perfectly with grilled meats, raw fish, tacos, or chips

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Grilled Corn and Peach Salsa

This grilled corn and peach salsa is sweet, fresh, and packed with summer flavor. Perfect with grilled chicken, raw fish, or straight from the bowl—easy to throw together and always a hit.

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Servings

1x2x3x

Ingredients

• 3 ears of corn grilled and kernels cut off
• 3 ripe peaches diced
• 1/2-1 small shallot finely diced
• ½ jalapeño minced (use more or less depending on your heat preference)
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 2 tablespoons olive oil
• Juice of 2 limes
• ½ teaspoon salt adjust to taste
• ½ teaspoon sumac optional, for tang

Instructions

• Grill the corn and let it cool slightly before cutting off the kernels. You can also use raw corn if you’re short on time—it’ll still be great.
• In a large bowl, combine the corn, peaches, shallot, and jalapeño.
• Add the chopped herbs, a generous drizzle of olive oil, lime juice, salt to taste, and sumac.
• Toss everything together and taste—adjust seasoning as needed.
• Serve fresh or let it sit for 10–15 minutes so the flavors can really come together.

Notes

• Serve with raw fish, grilled chicken, steak, tacos, or chips.
• Not into heat? Skip the jalapeño or use a milder pepper.
• No sumac? Use extra lime juice or a splash of vinegar.
• Peaches not ripe? Swap for nectarines or mango.