Peach, Corn and Hatch Green Chile Salsa

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5 from 2 reviews

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!