Balanced, bright, and sweet; this salsa is summer. It’s my go-to for summer gatherings and the one parents rave most about from my Summer Fruits Kids’ Camp. 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.
Nectarine Corn Salsa
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. And don't skip scraping the milk from the corn cobs- it add so much creaminess from the corn to this simple and refreshing summer salsa.
Cut the corn from the cob (a bundt pan works well for holding the corn while you do this).
Combine with nectarines, red onion, jalapeno, lemon juice, sea salt, and herbs in a large bowl. Taste for seasoning and adjust for more lemon, salt or onion.
- Swap: peaches or plums for nectarines. Red chile flakes or cayenne for the fresh jalapeno.
- Add: toss with chopped grilled shrimp or chicken or pecans and maybe some greens or cucumbers for a simple summery salad.
- Serving ideas: With chips, on top of grilled meat or tofu, alongside black beans, and/or a vinaigrette cabbage slaw.
- Speed up chopping by pulsing the nectarines, onions, and herbs in a food processor, then stir together with the cut corn, lemon, and sea salt.