grilled corn & peach salsa

[Guest guest]

INGREDIENTS4 ears of sweet corn1/2 tsp ground cumin3 tbl olive oil2 barely ripe

peaches, cut into smallish pieces1 cup loosely packed, Italian parsley,

chopped1/2 cup loosely packed lemon basil, chopped2 jalapenos, or similar small

fresh spicy pepper, chopped1 medium red onion, choppedjuice of 2 lemons1 tsp sea

salt1/2 tsp fresh ground black pepper

PREPARATIONStand each peeled cob on end on a cutting board and use a small

paring knife or serrated knife to slice the kernels from each cob. Get as close

to the core as you can. Heat oil in a large heavy bottomed frying pan. Cook the

corn in pan over high heat until it turns a darker shade of yellow and the

kernels start to get nice and browned. Sprinkle ground cumin over corn in pan.

Continue to stir and cook for a minute or so more. Remove corn from heat and set

aside to cool. 

If you don't like raw onions, cook the onion in olive oil slightly, but don't

let it get too soft.If you like raw onion, combine the cooled corn with the

remaining ingredients including and refrigerate, covered for 2 or 3 hours,

stirring occasionally, to allow the flavours to blend. This can be made in

advance and keeps well in the fridge for several days.[if you don't like raw

onions, before all ingredients are combined, cook the chopped onion in olive oil

slightly, but don't let them get too soft.]