Spicy Nectarine and Corn Salsa

“From my heros at America's Test Kitchen (Cooks Illustrated, Summer 2008). The cooking time is actually the resting time needed for the acid in the lime juice to mellow the flavors. Match this to grilled pork, chicken, shrimp, or scallops.”
READY IN:
40mins
YIELD:
3 cups
UNITS:
Metric

Ingredients Nutrition

  • 3 medium ripe nectarines, pitted and diced into 1/4 inch cubes (about 2 1/2 cups)
  • 1 ear of corn, husks and silk removed, kernels cut from cob (about 2/3 cup)
  • 1 small shallot, minced (about 1 tablespoon)
  • 1 small habanero pepper, seeds and ribs removed, minced (about 1 teaspoon)
  • 14.79-29.58 ml lime juice
  • 2.46 ml salt
  • sugar, to taste (if tart)
  • 29.58 ml fresh chives, chopped

Directions

  1. In a medium bowl, toss together nectarines, corn, shallot, chile, 1 tablespoon lime juice, and salt. Let stand at room temperature for 15 to 30 minutes.
  2. Adjust seasoning with additional lime juice, salt, and sugar as needed. Stir in chives.

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