Southern Cast Iron

Corn

GRILLED CORN AND PEACH SALSA

Makes about 2½ cups (photo on page 68)

Peel the peach before grilling, if desired. If you prefer more spice, use a serrano chile rather than a jalapeño.

3 large ears corn, shucked
1 slightly firm yellow peach, peeled, halved and pitted
Vegetable oil
1 jalapeño, seeded and diced
¼ cup diced red onion
2 limes, zested and juiced
Kosher salt
2 tablespoons chopped fresh cilantro
Plantain chips, to serve

Heat a cast-iron grill pan over medium-high heat. Brush pan, corn, and cut sides of peach halves with oil. Grill corn until browned and kernels are crisp-tender, about 3 minutes per side. Grill peach halves, cut sides down, until browned, about

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