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  • Southern Cast Iron

    Corn

    Jun 02, 2020 5 minutes
    PHOTOGRAPHY BY WILLIAM DICKEY
    RECIPE DEVELOPMENT BY SARAH WARD
    FOOD STYLING BY KATHLEEN KANEN
    STYLING BY SIDNEY BRAGIEL

    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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