Grilled Corn, Pineapple & Peach Salsa

This can be consumed as a side dish or as a condiment for various sandwiches and proteins.

PHOTO BY JAMES RANSOM

Ingredients

• A bit of olive oil for grilling the corn

• 1 ear corn on the cob

• 1 peach, halved

• three 1/2-inch slices pineapple

• 3 tablespoons olive oil for the dressing

• Juice of 1/2 of a medium-sized lime

• 1 to 2 tablespoons accumulated pineapple and peach juice

• Sea salt and pepper to taste

• ¹/₄ cup chopped Vidalia or sweet onion

• 2 tablespoons coarsely chopped cilantro

• 1 tablespoon finely minced jalapeño pepper

• generous dashes Cholula

Instructions

1. While grilling, consider adding additional fruits and vegetables, or ignite the grill specifically for this salsa, as it is worthwhile. Apply a thin layer of olive oil, salt, and pepper to the corn cob, then position it on the grill, ensuring to rotate the cob for uniform charring. Position the pineapple slices and peach halves (cut side down) directly on the grill. Grill the pineapple for approximately one minute per side, and grill the peach halves for about one minute. Arrange the pineapple slices and peach halves in a sealable container and chill overnight. Additionally, store the maize in the refrigerator. This salsa may be prepared immediately.

   
   

2. The following day, remove the corn from the cob and place it in a medium-sized basin. Dice the pineapple slices, discarding the center, and peel and dice the peach halves. Retain the fluids and incorporate the diced fruit into the bowl containing the corn.

   
   

3. Prepare a dressing by amalgamating olive oil, lime juice, the juice extracted from the pineapple and peach, along with salt and pepper. Combine thoroughly and set aside.

   
   

4. Incorporate all the additional chopped ingredients into the bowl, followed by the dressing, and mix thoroughly. Incorporate Cholula dashes according to your preference (I have gradually upped the spiciness of my household salsas!).

   
   

5. Accompany with grilled fish, chicken, and pork chops. This salsa functions effectively as an independent side dish.