Grilled Corn and Peach Salsa

Hayley Sokol Bahr

4 cobs fresh corn or 1 can corn
2 jalapenos, diced
1 red onion, diced
1 clove garlic, minced
1 tsp. cumin
1 T. canola oil
2 large peaches, diced
3 medium tomatoes
1/2 c. chopped cilantro
1 tsp. salt
1/4 c. lime juice
1/2 tsp. pepper

Cut corn off cobs or open can. Heat oil in sauté pan over medium heat. Add corn, diced onions and garlic to pan and cook 4-5 minutes. Add cumin for last minutes of cooking to release flavors.
Combine remaining ingredients with cooked corn mixture and chill for 1 hour.

Can be served over salad, grilled chicken or with chips!