Goodbye, Summer! I’ll miss your long hours of sunlight, delicious fresh fruit, and cute baby clothes. Thank you for a great set of memories: Little Man running around in the grass and trying the pool for the first time, Little Lady joining our family, lots of time spent with aunts, uncles and grandparents. Weddings, parties, and a few precious quiet moments spent with Big Man. Thank you, Summer, and Farewell until next year. Here is one last super-tasty recipe in your honor. It has yummy things like grilled corn and peaches, sweet fresh basil, tart red onion, and lots of salt and pepper to bring it all together.
Grilled Corn and Peach Salsa (Adapted from How Sweet it Is)
- 1 large peach
- 1 ear fresh sweet corn
- 1 roma tomato, diced
- 1/8 – 1/4 large red onion, diced
- 3 leaves fresh basil, thinly sliced,
- salt and pepper, to taste
Cut the peach in half and remove the pit. Grill cut side down until lightly caramelized. Shuck corn and grill on all sides. Peel and slice the peach, and cut the corn off the cob. In a bowl, combine the peach and corn with all other ingredients. Salt and pepper to taste (I used about 1 tsp Kosher salt and 1/4 tsp pepper). Let sit about 3 hours at room temperature and serve.
I served this salsa with tortilla chips and homemade cinnamon-sugar chips. To make those, preheat oven to 350 degrees. Take 2-3 flour tortillas and spray both sides with cooking spray (butter-flavored is best but any works). Sprinkle with cinnamon-sugar and bake 15-20 minutes until crisp.