The Chilton County peaches and Silver Queen corn are both perfectly sweet right now. We love this Corn and Peach Salsa with any number of things we might throw on the grill. A little sweet, a little spicy, this salsa is delicious with both grilled shrimp from Kay Brandhurst and Clara Gerica or chicken from Joe Dobie (Tuesdays) and Adam Aucoin (Saturdays).

Ingredients

• 1 ear Louisiana sweet corn
• 1-1/2 pounds firm, fresh peaches, peeled and diced (1/4-inch dice)
• 5 green onions (including some of the green tops), cleaned and thinly sliced
• 1 1arge or 2 small fresh jalapeño peppers, roasted, cleaned and finely diced
• 1 medium-sized fresh poblano chile, roasted, cleaned and finely diced
• 1 fresh red bell pepper, roasted, cleaned and cut into thin, one-inch strips (3 tablespoons)
• 1 medium tomatillo, husk removed, washed and finely diced
• 1/4 cup fresh lime juice
• 2 to 3 tablespoons chopped fresh cilantro (or more to taste)
• pinch of salt
• pinch of black pepper

Directions

Steam corn for 2 minutes. (If corn is very fresh, do not steam.) Cut kernels from cob. In a medium-sized non-reactive bowl, combine corn with all remaining ingredients; toss to mix well. Cover and refrigerate for at least 2 hours to let flavors blend. Bring to room temperature before serving.

Serve with tortilla chips or as an accompaniment to pork, poultry, and fish dishes.

Serves 6 or 7 as a side dish

Recipe compliments of beloved former market manager Jerry Till