Name: Grilled Summer Corn and Peach Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 ears sweet corn, shucked; 2 peaches, halved and pits removed; 1 poblano pepper; 3 jalapeno peppers; 1 small red onion; 2 cups chopped tomato; 1/2 cup cilantro, loosely packed; 1 15-ounce can black beans, rinsed and drained; juice of 2 limes; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 1/2 teaspoon pink Himalayan salt

Jump to Recipe

Grilled Summer Corn and Peach Salsa will have your taste buds dancing the salsa 💃. Yep, I was eating it right out of the bowl—it’s that good. Grilling all the veggies and peaches adds a smoky depth of flavor that takes this salsa to another level. You’re definitely going to want to make this one before grill season is over. Then you’ll be making it again and again.

Side shot of Grilled Summer Corn and Peach Salsa in a white bowl and a blue bowl with a wood cutting board with salsa and avocado slices on it.

I’ve made this recipe multiple times over the past month, and I never get tired of the flavors. My family absolutely loved it when I tried it for the first time for a family barbecue while home visiting in the Pacific Northwest. We ate it with chips, added it to burritos, and topped grilled salmon with it.

I recently tested it again while back home in Florida with a few tweaks. The flavor profile is a perfect blend that is lightly spiced. If you really love spicy food, just add some extra jalapeño, or even spicier peppers. I typically error on the side of less spice since many of my taste testers prefer mild flavors.

Whatever your spice preference, give Grilled Corn and Peach Salsa a try. I do believe that will will find it absolutely your new favorite salsa.

FAQS:

What if I don’t have a grill?

No problem. Simply roast the corn, onion, peppers and peaches in the oven. Preheat the oven to 400ºF. Shuck the corn, slice the onion into half-inch rounds, and cut the peaches in half, removing the pits. Line a baking sheet with foil or parchment, and place the corn, onion rounds, peaches (cut side down), and peppers on the baking sheet. Roast the veggies and peaches for about 30 minutes, turning as needed. Do check frequently as the corn will take longer to cook than the peppers, onion, and peaches. If you want a little extra char, place under the broiler for a few minutes.

Close up of avocado slices topped with Grilled Summer Corn and Peach Salsa; more salsa in a white bowl in the background.

HOW TO PREPARE GRILLED CORN AND PEACH SALSA:

Preheat the grill to 400ºF. While the grill is preheating, shuck the corn, halve the peaches (removing the pits), and slice the onion into half-inch rounds. Spray the corn and onion slices lightly with avocado oil, or rub lightly with butter.

Ingredient shot: corn on the cob, peaches, pablano pepper, jalapenos, and cilantro with a dark background.

When the grill is heated, place the corn, peaches (cut side down), onion rounds, poblano pepper, and jalapeño peppers on the lightly greased grates. Grill for about 10 minutes, or until tender. Check peppers frequently as they will cook faster than the corn and peaches. You do want a slight char on the peppers and corn.

Corn on the cob, peaches, red onion, jalapenos, and pablano pepper on the grill.

Place on a cutting board to cool before chopping. While the veggies and peaches are cooling, chop the tomatoes, and mince the cilantro. Drain and rinse the black beans. Add the tomatoes, cilantro, and black beans to a large bowl.

When the corn, peppers, onion, and peaches are cool enough to handle, slice the peppers in half lengthwise, and remove the stems, ribs, and seeds. Finely chop, and add to the bowl. Dice the peaches and onion, and add to the bowl. Last, cut the kernels off the cobs, and add the kernels to the bowl.

Add the juice of two limes, and remaining seasonings to the bowl. Stir to combine all ingredients well. Cover the bowl, and place in the fridge until fully chilled, about 2 hours. Serve with your favorite Mexican foods, or simply use as a fantastic dip for tortilla chips.

Overhead shot of Grilled Summer Corn and Peach Salsa in a white bowl and a blue bowl with a wood cutting board with salsa and avocado slices on it.

SERVING SUGGESTIONS:

Top hard or soft shell tacos.
Add to meat or vegetarian burritos.
Use as a filling for quesadillas.
Spoon over grilled fish or chicken.
Serve with eggs and avocado.
Use as a dip for chips.
Eat it right out of the bowl with a spoon. 😂

Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Thank you for supporting Inspired Fresh Life.

GRILLED CORN AND PEACH SALSA NOTES:

I used my Traeger Grill with Hickory pellets to grill the veggies and fruit in this salsa recipe, but any grill will work. I just like the extra smoky flavor that the Traeger lends.
I use the same juicer for both lemons and limes, and I love it.
Recipe adapted from Forks Over Knives Peach-Corn Caviar (Summer 2019 issue).

Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?

PIN THIS RECIPE FOR LATER:

Grill Summer Corn and Peach Salsa Pinterest image.

OTHER RECIPES YOU MAY LIKE:

Cowboy Caviar

Easy Guacamole

Fiesta Black Bean Dip

Easy Taco Meat

Close up of tacos in blue and yellow corn shells with tomatoes and lime wedges as garnish.

Grilled Summer Corn and Peach Salsa

Yield: 6 cups

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 40 minutes

Grilled Summer Corn and Peach Salsa will have your taste buds dancing the salsa. Grilling all the veggies and peaches adds a smoky depth of flavor that takes this salsa to another level.

Ingredients

3 ears sweet corn, shucked
2 peaches, halved and pits removed
1 poblano pepper
3 jalapeno peppers
1 small red onion
2 cups chopped tomato
½ cup cilantro, loosely packed
1 15-ounce can black beans, rinsed and drained
juice of 2 limes
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon ground black pepper
½ teaspoon pink Himalayan salt

Instructions

Preheat the grill to 400ºF. While the grill is preheating, shuck the corn, halve the peaches (removing the pits), and slice the onion into half-inch rounds. Spray the corn and onion slices lightly with avocado oil, or rub lightly with butter.
When the grill is heated, place the corn, peaches (cut side down), onion rounds, poblano pepper, and jalapeño peppers on the lightly greased grates. Grill for about 20 minutes, or until tender. Check peppers frequently as they will cook faster than the corn and peaches. You do want a slight char on the peppers and corn.
Place on a cutting board to cool before chopping. While the veggies and peaches are cooling, chop the tomatoes, and mince the cilantro. Drain and rinse the black beans. Add the tomatoes, cilantro, and black beans to a large bowl.
When the corn, peppers, onion, and peaches are cool enough to handle, slice the peppers in half lengthwise, and remove the stems, ribs, and seeds. Finely chop, and add to the bowl. Dice the peaches and onion, and add to the bowl. Last, cut the kernels off the cobs, and add the kernels to the bowl.
Add the juice of two limes, and remaining seasonings to the bowl. Stir to combine all ingredients well. Cover the bowl, and place in the fridge until fully chilled, about 2 hours. Serve with your favorite Mexican foods, or simply use as a fantastic dip for tortilla chips.

Notes

I used my Traeger with Hickory pellets to grill the veggies and fruit in this salsa recipe, but any grill will work. I just like the extra smoky flavor that the Traeger lends.

Grilled Summer Corn and Peach Salsa