I wish I had lovely photography to accompany this post. Alas, we ate it all.
Sweet Corn & Peach Salsa
2 T grapeseed oil
1 T minced garlic
2 cups corn kernels, removed from cobs
1 cup diced green pepper
salt & pepper
6 ripe peaches, cut into small dice
1 pint cherry tomatoes, quartered
1/2 cup sliced scallions, or minced onion or red onion
1/2 cup chopped fresh herbs (cilantro, parsley, dill, basil, or a mix)
1/4 cup Extra Virgin Olive Oil
3 T White Wine Vinegar
Heat the oil in a skillet. Add the garlic, corn and green peppers. Season with salt and pepper. Sauté just until the pepper begins to soften, about 3 minutes. Turn off the heat.
Add the remaining ingredients and serve warm over grilled chicken, fish, pork, or as a topping for tacos or salads.