Description
Meet your new favorite summer snack: peach salsa! Juicy peaches, sweet corn, and creamy avocado make the perfect combo for chips, tacos, or scooping straight from the bowl. Ready in only 10 minutes!
Ingredients
Units
Scale
- 2 peaches, diced
- 1 small-medium cucumber, diced
- 1-2 fresh jalapeños, diced small
- 1 ear sweet corn
- 1 avocado, diced
- 1/2 small red onion, diced small
- 1/2 cup finely chopped cilantro
- Juice of 2 limes
- Optional but delish: hot honey
Instructions
- Combine. Combine all the diced peaches, veggies, and finely chopped cilantro in a medium-large bowl.
- Lime juice & serve. Squeeze lime juice over the salsa ingredients and gently stir to mix and coat. I love using a citrus juicer to get the most lime juice! Serve immediately with tortilla chips, in bowls, on tacos, or on grilled chicken, shrimp, or fish.
Notes
- Storing instructions. Store and leftover salsa in an airtight container in the fridge for up to 1-2 days. It's definitely best when fresh!
- Avocados and peaches. I like to use peaches and avocados on the firmer side for this recipe. They're ready to use when you press into them with your thumb and they give slightly. Peaches will be fragrant, and avocados will be dark green.
- Cutting corn off the cob. I find that the easiest way to do this is to lay the peeled cob (husks and silk removed) on its side on the cutting board. Then use a chef's knife to slice a section of kernels off, rotate, and repeat until all corn kernels are removed. This way, the kernels don't have far to fall so they stay right on the cutting board!
- Hot honey. Hot honey is SO good in this salsa! Drizzle a little bit over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, salad
- Method: Chop & combine
- Cuisine: Mexican-inspired
Nutrition
- Serving Size:
- Calories: 161
- Sugar: 10.1 g
- Sodium: 11.9 mg
- Fat: 7.8 g
- Carbohydrates: 26 g
- Fiber: 5.8 g
- Protein: 3.2 g
- Cholesterol: 0 mg
