Ingredients You’ll Need

All you need for peach salsa is xix ingredients:

• Fresh peaches: Your peaches must be juicy and ripe: see my guide to How to Ripen Peaches. Look for fruit that gives slightly when you gently squeeze it.
• Red onion: Adds a sharp, pungent bite that balances the fruit.
• Jalapeño: De-seed and de-rib it for mild, or leave some seeds in for spicy.
• Fresh cilantro: Brightens the whole bowl. If it’s not for you, I’ve got notes below.
• Lime juice: This adds a nice pop of flavor and helps the peaches from browning.

How to Peel Peaches: Two Easy Ways

This peach salsa recipe calls for peeling the peaches: which can actually be tricky! Using a vegetable peeler can be difficult depending on the ripeness of the peaches and can also be time consuming. Instead, I use a peach peeler: it’s a special vegetable peeler that is serrated and used for slippery fruits like peaches.

If you don’t have one, here’s another a simple way to peel the peaches! For this one you need no special tools: just boiling water! Here’s what to do:

• Prepare a large pot of boiling water.
• Drop a peach into the pot so that the water fully covers it, and boil for about 1 minute.
• Remove the peach from the water with a fork, and drop in the next peach.
• As the second peach boils, use a sharp knife to remove the thin skin of the peach (it should peel off in large sheets with your fingers). Repeat until all peaches are peeled.

Ways to Serve Peach Salsa

Here are a few ways I love to serve this:

• With tortilla chips: The classic appetizer, with a batch of homemade tortilla chips.
• With black beans and quinoa: Pile it in a bowl with quinoa and easy black beans for a weeknight dinner.
• Over grilled fish: A white fish like cod, halibut, mahi-mahi, or tilapia is great with peach salsa. Try it with any of my grilled fish recipes.
• On tacos: Add it to grilled fish tacos or black bean tacos.
• On grilled chicken or pork: Try it with my favorite grilled chicken thighs.
• On a summer spread: Add more of my favorite summer appetizers.

More Peach Recipes To Try

• Fresh Peach Pie or Peach Galette
• Peaches and Cream Oatmeal or Peach Cobbler Muffins
• Peach Sorbet or Peach Ice Cream
• Peach Cobbler, Peach Blueberry Cobbler, or Peach Crisp
• Peach Salad
• Peach Sangria
• Grilled Peaches or Roasted Peaches

More Salsa Recipes To Try

• Mango Salsa
• My Best Salsa Recipe
• Pico de Gallo
• Roasted Tomatillo Salsa (Salsa Verde)
• Fire Roasted Salsa
• Salsa Fresca
• Black Bean Salsa

Ingredients You Need

All you need are ripe peaches and a handful of pantry ingredients to make this peach oatmeal come to life. I love it with fresh, in-season peaches, but you can make it in the off season, too. Here are our tips and substitutions:

• Old Fashioned rolled oats: Avoid instant oats or quick-cooking oats: the texture is much better with Old Fashioned oats.
• Fresh peaches: The flavor of fresh peaches is best, but you can substitute either frozen or canned.
• Maple syrup: My sweetener of choice is pure maple syrup, but you can substitute honey, agave nectar, or even brown sugar or granulated sugar.
• Vanilla extract and cinnamon: These two flavorings add nuance to the flavor and make it taste like pie. I highly recommend using both, but you can use just one in a pinch.
• Heavy cream: Heavy cream adds a creamy richness. You can also use half and half or whole milk. For vegan, use non-dairy creamer or full fat coconut milk.

More Breakfast Ideas To Try

A few more easy breakfast ideas I love:

• Try more oatmeal recipes like strawberry oatmeal, blueberry oatmeal, or apple cinnamon oatmeal
• Go for banana baked oatmeal or banana oatmeal pancakes
• Make sunny side up eggs, over medium eggs, or over hard eggs

Key Ingredients

To be considered succotash, a recipe must have corn and lima beans as the traditional main ingredients. From there, you can get creative. My spin is a vegetarian succotash, using a custom seasoning blend to achieve a deliciously savory flavoring.

Here are a few more tips for nailing this recipe:

• Lima beans are a must. 
• If you can use fresh corn, you’ll notice the extra flavor punch. If it’s sweet corn season, succotash is incredibly flavorful with fresh corn. You can cut it off the cob and then use it fresh with the same cook time.
• Add some color. Red bell pepper, cherry tomatoes, and onion add brightness to your base of corn and beans. Grape tomatoes work, too.
• Make your own seasoning for succotash. I mix up garlic powder, smoked paprika, sage, parsley, salt, and pepper for a deliciously savory spice blend.

Variations & Substitutions

I like keeping this one vegetarian, but you can get creative with your ingredients when you make succotash. Here are some variation ideas and possible substitutions:

• Vary your veggies with okra for a Southern flair or zucchini and squash for a little more bulk.
• Lima beans are a must for me, but I’ve seen recipes that swap them out with edamame or black-eyed peas.
• Add some kick with a little cayenne pepper or diced jalapeno. 
• Southern recipes often make this dish with bacon slices (or pancetta), extra butter, and veggies cooked in the bacon fat. 
• Some recipes add a bit of heavy cream for a creamier succotash or a French-style version. A little lemon zest at the end can add brightness.

How to Oven Roast Corn on the Cob

For roasting corn there’s almost no prep, and you don’t even husk it first. Here’s what to do:

1. Preheat an oven to 350 degrees Fahrenheit.
2. Using a knife or kitchen scissors, cut off the excess corn silk from each ear of corn. Remove any loose outer pieces of husk.
3. Place ears with husks on, directly onto the oven grates, spacing them out evenly. Bake for 35 minutes.
4. Remove the corn from oven and allow it to cool slightly before peeling off the husks. Season as desired (I like butter or olive oil, kosher salt, and freshly ground pepper).

See my Oven Roasted Corn method for more.

How to Smoke Corn on the Cob

If you have a smoker, you’ve absolutely go to try smoked corn on the cob! The smoky sweet, buttery, salty flavor is incredible. Here’s what to do:

1. Heat your smoker to 300°F. Prepare wood chips or chunks according to the manufacturer’s directions. Any type of smoking wood will work — I like using hickory.
2. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos). This step is optional, but it’s handy for making a natural handle for eating the corn. Otherwise, simply shuck the corn.
3. Place the corn cobs in a single layer on the grates and smoke until golden brown, 40 to 45 minutes. Turn once halfway through if the smoker allows. Serve immediately with butter and salt, using the tied husks as a handle for easy eating.

See my Smoked Corn on the Cob method for more.

More Corn Recipes To Try

Want to use your corn in creative ways? These corn recipes show the best ways to use seasonal corn on the cob in soups, salads, and more:

• Use it in soup! Try Creamy Corn Chowder or Fresh Corn Soup.
• Make a corn salad! Make a batch of Classic Corn Salad or Grilled Corn Salad.
• Add it to salsa! Try Corn Salsa or Black Bean and Corn Salsa.