Fresh 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.

Fresh Nectarine Corn Salsa in a large serving bowl and surrounded by nectarine slices, fresh mint and a white towel.

Tips For The Best Fresh Nectarine Corn Salsa:

Fruits & Vegetables – Find the freshest summer produce! To be honest, canned fruit and veggies will not work here, because it will change the flavor and it is not as healthy.
Lime – Please be sure to incorporate the lime juice, because the acidity will help balance out the other sweet flavors.
Fresh Mint – You will want to use fresh mint in this recipe. Fresh really makes this salsa pop. Also, I like to use a lot, but use whatever you prefer.
Jalapeño Pepper – Remove the rib for less intense heat.
Refrigeration Time – Make sure to refrigerate the salsa. Let it sit for at least 30 minutes to allow all the flavors to marry.

Ingredients like fresh diced nectarines, sweet corn, diced jalapeno peppers, fresh mint, and a lime wedge in a large serving bowl.

Uses For This Fresh Salsa:

Fish, like my fun and easy Grilled Chile Lime Salmon with Nectarine Corn Salsa
Chicken
Flank steak
Great as a side dish
A delicious snack
Perfect for dipping with your favorite chips
A fun topping for tacos

Fresh Nectarine Corn Salsa in a large serving bowl and topped with fresh mint and a lime wedge.

And, for more fun summer recipes, please give these a try:

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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

Fresh Nectarine Corn Salsa

Author: Naomi
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x

Print Recipe

Description

Fresh 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.

Ingredients

Scale

4 Nectarines, diced
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

Instructions

Corn: Add the corn to a large pot of boiling water, and cook for 8-10 minutes. Set aside to cool.
Remove the corn kernels from the cob: 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.
Put it together: Stir in the nectarines, jalapeño, lime juice, mint and salt. Cover and place in the fridge until ready to use.

Notes

Lime: Please be sure to incorporate the lime juice, because the acidity will help balance out the other sweet flavors.
Fresh Mint: You will want to use fresh mint in this recipe. Fresh really makes this salsa pop. Also, I like to use a lot, but use whatever you prefer.
Jalapeño Pepper: Remove the rib for less intense heat.
Refrigeration Time: Make sure to refrigerate the salsa. Let it sit for at least 30 minutes to allow all the flavors to marry.

Category: Salad, Side Dish, Snack
Cuisine: American

Keywords: Corn, Easy, Easy Add-On Recipes, Easy Side Dish Recipes, Easy Snack Recipes, Fruit, Gluten-Free Recipes, Healthy, Nectarine, Salsa, Vegan, Vegetable