Next Day Grilled Corn, Pineapple, And Peach Salsa

1. 1

   While you're already grilling, throw some extra fruits and vegetables on there, too (or fire up the grill for this salsa alone -- it's worth it). Smear the corn cob with a bit of olive oil, salt, and pepper and place them on the grill, making sure to rotate the cob so you get a nice, even char. Place the pineapple slices and the peach halves (flesh side-down) directly on the grill. Grill the pineapple for about a minute on each side, and grill the peach halves for about a minute. Place the pineapple slices and peach halves in a sealable container and refrigerate overnight. Place the corn in the refrigerator as well. (You can also make this salsa right away.)

2. 2

   The next day, slice the corn off the cob and add to a medium-sized bowl. Chop the pineapple slices, removing the core, and peel and chop the peach halves. Reserve the juices and add the chopped fruit to the bowl with the corn.

3. 3

   Make a dressing by combining the olive oil, lime juice, the juice accumulated from the pineapple and peach, and salt and pepper. Mix well and set aside.

4. 4

   Add all the remaining chopped ingredients to the bowl, and then add the dressing and mix well. Add dashes of Cholula to your taste (I have managed to slowly increase the heat in my salsas in my household!).

5. 5

   Serve alongside grilled fish, chicken, and pork chops. This salsa also works well as a stand-alone side dish.

* Per serving · 4 servings · Values may vary.