Roasted Corn Peach Salsa
- 3 ears of corn, sliced from cob
- Handful of fresh cilantro, roughly chopped
- 1/4 cup red onion, finely diced
- 1 large peach, finely diced
- Juice & zest of 1 lime
- Salt and pepper to taste
- Heat skillet over medium-high heat. Add kernels to dry skillet and allow to slightly char, approximately 5-8 minutes.
- Add corn, cilantro, onion, peach, and lime to bowl and mix together.