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Peach and Grilled Corn Salsa

This salsa is a great dipping salsa, or served with salmon, over a grilled chicken salad or over any seafood or fish dish. The juicy peach flavors combine quite well with the grilled corn. Mango and other fruits such as nectarines can be substituted.

Yield: makes about 3 cups or 6 servings

2 large ears yellow or white corn, grilled

1 Tablespoon good-quality olive oil, preferably Spanish

1 small red bell pepper, chopped

1 medium white onion, chopped into ¼ inch pieces

2 ripe peaches, chopped

1 Tablespoon crushed caribe chile or to taste

1 Tablespoon freshly squeezed lime juice (1 lime)

½ teaspoon salt

  1. 1. Preheat grill to 400F (205C). Shuck corn, then brush with olive oil. Place corn on grill. Rotate corn as it chars on edges of kernels. When corn is cool enough to handle, slice kernels off cobs into a nonreactive bowl. Add remaining ingredients, then taste and adjust seasonings, if desired. Allow to set about 30 minutes before serving.

Variation:

If fresh corn is not available, frozen or canned corn can be substituted. Use 1 cup whole kernel corn, drained and place on a cookie sheet and place under the broiler to brown the kernels slightly. Frozen corn on the cob can be grilled.

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