Nectarine Corn Salsa is the perfect balance of sweet and savory! This healthy salsa is packed full of bright summer flavors, and it will add so much freshness to all of your dishes.
Tips for the best Nectarine Corn Salsa:
- Find the freshest summer produce! Canned fruit or veggies will not work here, because it changes the flavor and it’s not as healthy.
- Make sure to incorporate the lime juice, because the acidity will help balance the other sweet flavors.
- Only use fresh mint in this recipe. Fresh really makes this salsa pop.
This summer salsa is perfect on fish or chicken, and it can be eaten as a side dish or as a delicious snack.
Nectarine Corn Salsa
- 4 Nectarines, chopped
- 3 Sweet Corn on the Cob, shucked and cooked
- 1 Jalapeño Pepper, diced
- 1 Lime, freshly squeezed juice
- Fresh Mint, to taste
- Himalayan Pink Salt, to taste
- Add the corn to a large pot of boiling water, and cook for 8-10 minutes. Set aside to cool.
- Once the corn has cooled, you'll need to remove it from the cob. Place a small bowl or cup upside down in a larger bowl. Slightly trim the end of each corn cob so there is a flat surface to work with. Place the flat side of the corn on top of the small bowl. Use a sharp knife to slice down the side of each corn cob.
- Stir in the nectarines, jalapeño, lime juice, mint and salt. Cover and place in the fridge until ready to use.
- Jalapeño Pepper: Remove the rib for less intense heat.
- Fresh Mint: I like to use a lot, but use what you prefer.
- Refrigerate the salsa: Let sit for at least 30 minutes to allow all flavors to marry.