- 2 ears of corn
- 2 large ripe nectarines, diced
- 1/2 cup seeded and diced tomato
- 1/2 - 1 jalapeño, seeded and minced
- 1/2 cup diced red pepper
- 1/3 cup diced red onion
- 1/3 cup chopped cilantro
- 1 teaspoon minced garlic
- Juice of 1 lime
- Pinch kosher salt or to taste
Grill corn and cut from cob.
Combine all ingredients together in a bowl.
Cover and chill for 2 hours before serving.
This salsa is excellent with fish or chicken. If corn is really fresh and sweet, it doesn't need grilling first – just add it raw.