Peach and Corn Salsa

4 ears sweet corn

4 peaches

1 jalapeno, seeded and minced

1/4 c. Vidalia onion, diced

Juice of 1 lime

salt and pepper to taste

Turn grill to high heat.  Shuck corn, rinse and place onto the hot grill.  Grill for about 2-3 minutes per side, allowing some of the kernels to brown. Remove kernels from cob with a sharp knife.  Place into a large bowl.  Set aside.

Boil a pot of water, make an x with a sharp knife on the bottom of each peach.  Plunge into boiling water, after a minute or two, remove from boiling water and immediately plunge into ice water.  Peel the peaches, remove pit and cut into small dice.  Place in bowl with the corn.  Add the jalapeno and onion, sprinkle with the lime juice and toss all ingredients to coat.  Taste and season as needed with salt and pepper.