- 4 ears sweet corn on the cob, husk and silk removed
- 2 peaches, halved and pitted
- 1 poblano pepper, halved and seeds removed
- ¼ c vegetable oil
- Kosher salt and freshly ground pepper
- ½ c red onion, diced
- 1 tsp ground cumin
- Juice of 1 lime
Prepare grill for direct cooking over medium high heat. Brush corn, peaches and poblano with oil and season with salt and pepper. Place on grill and cook 5-10 minutes, turning occasionally, until veggies have developed a nice char on all sides. Transfer corn and peaches to a cutting board. Place poblano in a glass bowl and cover tightly with cling wrap for 5 minutes.
While poblano steams, strip corn kernels from cob and roughly chop peaches. Place in a large bowl along with onion, cumin and lime juice. Remove charred skin and seeds from poblano and discard. Roughly chop and add to bowl. Toss all to combine. Taste and add more salt if needed.
Serve with tortilla chips or spooned over any grilled meat or fish.
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