Peach Corn Salsa

This recipe was submitted by Anita Mann.

Ingredients:

  • 4 ears of roasted or steamed corn, cut off the cob
  • 4 fresh NC peaches, peeled and chopped
  • 1/4 cup purple or Vidalia-type onion (1 whole green onion can be substituted)
  • 1/3 cup olive oil
  • Pinch of cumin
  • 8 to 10 "Sungold" mini tomatoes
  • 1 jalpeņo pepper, diced small (optional)

"You can serve on top of chicken or fish, but my favorite way to serve is as a dip with scoop corn chips." -Anita Mann

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