Grilled Corn, Peach and Basil Salsa
makes about 3 cups
4 ears grilled corn, cut off the cob
2 large peaches, chopped
1 large tomato, chopped
1/4 red onion, chopped
6 large basil leaves, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
a few fresh squeezes of lemon juice
Combine all ingredients together and toss. Season with the salt and pepper, then mix again. I find the salsa is best one it’s sat together for 2-4 hours. Refrigerate leftovers for up to one week.