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Overhead view of grilled corn and peach salsa in a white bowl with herbs and lime, bright and colorful summer side dish

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

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.