peach salsa
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Southwestern Grilled Peach Salsa

This flavorful grilled salsa marries sweet corn and peaches with spicy jalapeño.
Course: dips
Keyword: corn salsa, grilled peaches, peach salsa, salsa, southwestern
Servings: 3 cups
Calories: 100kcal
Author: Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt, of Johnson & Wales University.


  • 2 peaches
  • 1 avocado
  • 2 cobs of corn, shucked
  • 2 jalapeños, sliced in half long way and seeded
  • 3 tablespoons olive oil, divided
  • 5 tablespoons lime juice, divided
  • 1/2 yellow onion, diced
  • 1 tablespoon agave
  • 1 tablespoon salt
  • 1 tablespoon cilantro, chopped


  • Preheat grill to medium-high heat.
  • Slice peaches and avocado in half and remove pits.
  • Combine two tablespoons olive oil and two tablespoons lime juice, and brush over peaches, avocado, jalapeños and corn.
  • Once grill is hot, add avocado, peaches and jalapeños cut-side down; cook 4 minutes.  Place corn on grill and cook 8 minutes, turning twice. [If you don’t have a grill, set oven to high broil. Place vegetables and fruit on top rack; cook 5 minutes, until browned.]
  • Peel peaches while they are still hot (optional). Remove skin from avocado. Dice peaches, avocado and jalapeños into ¼-inch pieces, and place in a bowl. Slice kernels off of corn cobs, add to bowl.Combine onion with other cut ingredients.
  • To make dressing, in a small bowl combine agave, garlic, salt, cilantro, and remaining olive oil and lime juice. Mix well.
  • Pour dressing over cut ingredients and toss gently.  


Optimum Wellness is excited to partner with Johnson & Wales University. Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt (left to right) developed this recipe. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit


Calories: 100kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Sodium: 510mg | Fiber: 2g | Sugar: 6g