Nectarine and Corn Salsa

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  • 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.

Recipe from Central Market Poulsbo - Culinary Resource Center
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