Next day grilled corn, pineapple, and peach salsa
Salsa
Grill
We grill corn and fruit all summer long. Our favorite way to eat the grilled "fruits" of our labors is in the form of corn on the cob, hefty slices of pineapple, and peach halves, all of which are helped along with a bit of olive oil (and a dash of salt and pepper on the corn, too). We always grill more than we can eat in one sitting so that we have enough leftovers to refigure into salads and salsas that we then use to dress up meats, chicken, and fish. <br /> <br />Here's a salsa that can be prepared the day after a good grilling (and it works the day of, too). The addition of cilantro adds a wonderful, fresh sparkle to the dish. You can eat this as a side, or as a condiment on all sorts of sandwiches and proteins.
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