Grilled Corn and Peach Salsa

Square bowl of corn and peach salsa

Ideal to top grilled chicken, seafood, or tacos, this is a fresh grilled corn and peach salsa that adds a balance of sweetness and heat to a barbecue. Serve on the dish or place in a bowl for people to serve themselves.

Habanero peppers, are quite hot for most people but have a wonderful flavor reminiscent of melon. The hottest of the variety is red, but orange and yellow habaneros have great taste and aroma without the fiery heat. By combining this heat with something sweet we temper the burn so that the palate is not overwhelmed and the flavor of the fruit is enhanced.

This can be cooked on the grill and then put aside to mature while the main course is cooked on the same grill. When it comes time to serve the salsa will be chilled and ready to go.

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Plate of grilled chicken topped with a grilled corn and peach salsa.
The grilled corn and peach salsa can be served on grilled chicken or white fish as just two examples of its use.
Corn and red onion cooking on the grill.
The corn is grilled whole before being removed to add to the salsa.
Looking down on a mixing bowl combining all the ingredients with some and the corn husk on the chopping board.
The fresh ingredients are only gently mixed so to maintain their integrity, yet enough for all the flavors to combine.
Chopping board with the corn and peach salsa ingredients in various stages of preparedness.
When dicing the ingredients try to keep them a consistent size to create a visually appealing salsa and well-distributed flavors.
Square bowl of corn and peach salsa
The corn and peach salsa can be served in a bowl for people to add to their meal as desired.

Grilled Corn and Peach Salsa Recipe

Square bowl of corn and peach salsa
Ideal to top grilled chicken, seafood, or tacos, this is a fresh Grilled Corn and Peach Salsa that adds a balance of sweetness and heat to a barbecue.
Preparation 25 minutes
Cook 12 minutes
Ready in 37 minutes
Servings 4 Servings
CourseSide Dish


  • 4 ears corn
  • 1 red bell pepper
  • 1 habanero or to personal preference
  • 1/2 medium red onion
  • 2 large peaches
  • 2 limes juiced about 3 tablespoons
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste


  • grill


  • Prepare the vegetables for the grill. Remove the husks and skins from the corn and rub them with oil. Quarter the bell pepper and remove seeds and pith. Half the habanero and remove the seeds and pith.
  • Heat a grill to medium-high, about 400 degrees F (205 degrees C).
  • Add the corn, bell pepper, red onion, and habanero to the grill, then cook until there is a slight char on them. Don’t let them get soggy or too crispy. Remove from the heat and let cool.
  • Prepare the ingredients for the salsa. Slice off the corn kernels. Dice into similar sizes the bell pepper and red onion. Finely dice the habanero. 
  • Use a sharp peeler to remove the skin from the peaches. Make a cut around the middle and split the peaches in half to remove the pit. Dice the peach into small pieces.
  • Add the peach to the corn mixture along with the lime juice, and olive oil then gently mix. Taste and add salt and pepper as/if needed. 

Nutritional Information

Calories: 177kcalCarbohydrates: 34gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 15mgPotassium: 426mgFiber: 5gSugar: 14gVitamin A: 1492IUVitamin C: 61mgCalcium: 23mgIron: 1mg

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About Richard Jones

Chef Richard’s journey has spanned the globe. The culinary adventure began in Adelaide, South Australia, where the multi-cultural diversity of foods, exceptional market gardens, and world-class wine regions provided a broad influence to his palate. Training under Chef Andrew Fielke at Red Ochre Grill, Richard arrived in Nashville 20 years ago where his work helped fuel its burgeoning food scene.

Learn more about Richard Jones
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