Grilled Peach and Corn SalsaRECIPE & IMAGE: Laura Hobbs
This recipe was originally featured in our July, 2011 issue, way back when we were still @Urban Magazine. So much has happened since then. We changed our name to Do South, embracing our Southern roots and added the Arkansas logo that you see throughout our magazine.
What we didn’t change was our love for fresh, imaginative food, like this Grilled Peach and Corn Salsa. This sweet, smoky, tangy dish is great dipped from a bowl using homemade (or store bought) tortilla chips, crackers, or veggies. You can also use it as a topping for grilled meats, like pork or chicken.
Even better? Pair it with our drink of the month, Whisky Peach Smash, on page 52. You’re already using peaches. Why not get double the bang for your effort? Why not indeed.
- 3 medium peaches, pitted and quartered
- 2 ears of corn, shucked
- 2 small hot peppers (jalapeño, serrano or anything similar, seeded, ribbed and minced)
- ¼ cup red onion, minced
- ½ an avocado, chopped
- 2 Tablespoons cilantro, minced
- 1 teaspoon honey
- juice of one lime
- salt & pepper to taste
- ¼ teaspoon cayenne (optional)
- olive oil, for grilling
- 1 package white corn tortillas (tortillas quartered)
- 3 cups canola oil
- kosher salt
Light the grill and allow it to heat up. Drizzle the peach quarters and corn cobs with olive oil so they won’t stick to the grill. Grill the peaches and corn over medium heat, keeping a close eye on them to prevent burning. Once they’re finished, remove them from the grill and allow them to cool to room temperature.
Once cooled, peel the peaches (the skin comes off very easily) and dice them finely. Cut the corn from the cob and combine the peaches and corn in a medium sized bowl. Halve the avocado, chop it and add it to the bowl. Halve, seed and rib the two hot peppers, mince finely and add to the bowl. Mince the red onion and cilantro and add to the mixture.
Combine the lime juice and honey in a small bowl and whisk with a fork. Pour the lime and honey mixture over the peach mixture and stir to combine. Season with salt and pepper (and cayenne, if using), place in a tightly sealed container, and allow to sit at room temperature for about an hour.
In a Dutch oven or deep skillet, heat the canola oil to about 350°, using a candy thermometer. Add the tortillas to the hot oil in batches (small enough to prevent overlapping and sticking) and fry, turning once, until lightly browned. Quickly remove the chips from the oil and cool on wire racks. Salt the chips while they’re still hot. Keep the chips in an airtight container at room temperature for up to five days.