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Author Notes: We grill corn and fruit all summer long. Our favorite way to eat the grilled "fruits" of our labors is in the form of corn on the cob, hefty slices of pineapple, and peach halves, all of which are helped along with a bit of olive oil (and a dash of salt and pepper on the corn, too). We always grill more than we can eat in one sitting so that we have enough leftovers to refigure into salads and salsas that we then use to dress up meats, chicken, and fish.
Here's a salsa that can be prepared the day after a good grilling (and it works the day of, too). The addition of cilantro adds a wonderful, fresh sparkle to the dish. You can eat this as a side, or as a condiment on all sorts of sandwiches and proteins. —Bevi
Food52 Review: WHO: Bevi is a mother and a home cook who, as of August 2014, has published exactly 100 recipes on Food52!
WHAT: A simple salsa that’s made on the grill (since it’s already on, anyway).
HOW: Grill corn, peaches, and pineapple until nicely charred. Shuck the corn and chop the fruit, then add some onion for crunch, and toss everything in a spicy lime dressing.
WHY WE LOVE IT: Tomatoes shouldn’t have a monopoly on salsa. This one puts tomatoes on hold and uses the grill to heighten the flavors of other summer power-players, instead. It’s a sweet, spicy, crunchy side that we’ll eat by the spoonful, on top of fish, and spread onto grilled toast, too. —The Editors
Makes about 3 cups of salsa
- 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
- While you're already grilling, throw some extra fruits and vegetables on there, too (or fire up the grill for this salsa alone -- it's worth it). Smear the corn cob with a bit of olive oil, salt, and pepper and place them on the grill, making sure to rotate the cob so you get a nice, even char. Place the pineapple slices and the peach halves (flesh side-down) directly on the grill. Grill the pineapple for about a minute on each side, and grill the peach halves for about a minute. Place the pineapple slices and peach halves in a sealable container and refrigerate overnight. Place the corn in the refrigerator as well. (You can also make this salsa right away.)
- The next day, slice the corn off the cob and add to a medium-sized bowl. Chop the pineapple slices, removing the core, and peel and chop the peach halves. Reserve the juices and add the chopped fruit to the bowl with the corn.
- Make a dressing by combining the olive oil, lime juice, the juice accumulated from the pineapple and peach, and salt and pepper. Mix well and set aside.
- Add all the remaining chopped ingredients to the bowl, and then add the dressing and mix well. Add dashes of Cholula to your taste (I have managed to slowly increase the heat in my salsas in my household!).
- Serve alongside grilled fish, chicken, and pork chops. This salsa also works well as a stand-alone side dish.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Corn
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Fresh Herbs
Move Over, Boozy Pops
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