Peach, Corn and Hatch Green Chile Salsa

Peach, corn and hatch green chile salsa combines all the best summer produce in one beautiful dish! It comes together fast and can be used in a million ways.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Appetizers
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan


  • 2 ears of sweet corn
  • 2 peaches, pitted and finely chopped
  • 1 fire-roasted hatch green chile, peeled & finely chopped (discard the stem, steeds and stringy insides)
  • 2 Tbsp cilantro, chopped
  • Juice from one lime
  • salt to taste


  1. Cut the kernels from the cob, and add to a bowl along with the peaches, chopped chile, cilantro and lime juice. Mix well and season with salt. 



  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • Corn can be added raw or cooked! When it’s at peak freshness in the summer, I use raw because it has a nice bite to it but this is really personal preference. I’ve also used frozen fire-roasted corn and that works great too.
  • If you can’t find hatch chiles in your area, poblanos would work great. Just make sure to roast it and peel it first. Jalapeños could also work!


Keywords: hatch green chiles, palisade peaches, olathe sweet corn, summer salsa recipes