1 slightly firm yellow peach, peeled, halved and pitted
Vegetable oil
1 jalapeño, seeded and diced
¼ cup diced red onion
2 limes, zested and juiced
Kosher salt
2 tablespoons chopped fresh cilantro
Plantain chips, to serve
Instructions
Heat a cast-iron grill pan over medium-high heat. Brush pan, corn, and cut sides of peach halves with oil. Grill corn until browned and kernels are crisp-tender, about 3 minutes per side. Grill peach halves, cut sides down, until browned, about 3 minutes. Remove from pan, and let cool. Chop peach halves; cut corn kernels off cobs.
In a medium bowl, stir together corn kernels, peaches, jalapeño, onion, lime zest and juice, and salt to taste. Cover and let stand for 30 minutes. Stir in cilantro just before serving. Serve with plantain chips. Refrigerate for up to 2 days.
Recipe by Southern Cast Iron at https://southerncastiron.com/grilled-corn-peach-salsa/