Balanced, bright, and sweet; this salsa is summer. It’s also one of the recipes I’ve been teaching in my Summer Fruits Kids’ Camp all summer. I’ve had more than one requests for the recipe for this
Nectarine Corn Salsa, and today I’m happy to share it with you.
The secret to easily cutting corn off the cob is a tube style cake pan. Simply shove the shucked corn cob on the tube and cut away the kernels hands-free. The tall sides of the pan keep the corn nibs contained and collected- no more spraying corn all over the cutting board and counter.
Nectarine Corn Salsa
Makes about 3 cups
2 corn cobs
2 Nectarines (large or 3 small), chopped
1 jalapeno, minced (membrane and seeds removed)
½ cup onion, finely chopped
½ cup cilantro, chopped
Juice of ½ lemon
1 teaspoon salt
Cut the corn from the cob (a bundt pan works well for holding the corn while you do this).
Combine all ingredients. Taste for seasoning and adjust for more lemon, salt or onion. Serve with chips, over grilled fish, chicken or tofu.
I’m serving mine tonight with black beans, whole grain tortillas, and a spicy cabbage slaw.