Grilled Corn, Peach and Pineapple Salsa

This zesty salsa, with its sweet and zingy notes, balances perfectly with salty foods such as nachos, cheesy tacos or grilled chicken
Grilled Corn, Peach and Pineapple Salsa
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Grilled Corn, Peach and Pineapple Salsa
July 17, 2019
Preparation Time 20 minutes
Cooking Time 15 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

2 sweetcorn cobs, husks removed
1/2 fresh pineapple, skin removed and sliced thickly
4 peaches, pitted
2 medium jalapeños, finely chopped
1 small red onion, finely diced
10g spinneysFOOD Fresh Coriander, finely chopped
1 lime, zested and juiced
2 tbsp olive oil
1 tsp spinneysFOOD Salt
Cracked spinneysFOOD Black Peppercorns, to taste

METHOD

  • 1

    To chargrill the corn and pineapple, preheat a griddle pan over a high heat. Cook the corn and pineapple slices, turning occasionally, for 10 minutes or until charred. Remove from the heat and set aside to cool completely

  • 2

    Place the corn on a chopping board and lay it flat. Slice along one side to remove the kernels. Repeat, rotating, until all the kernels have been removed. Transfer to a medium-sized bowl

  • 3

    Chop the pineapple into cubes, a similar size to the corn kernels, and do the same with the peaches

  • 4

    Add the jalapeños, red onion, coriander, lime zest and juice, olive oil, salt and pepper. Stir well to combine

  • 5

    Serve over nachos, chicken or fish with a dollop of sour cream

ALSO TRY

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