*Summer in Texas is brutal. There’s days that you think it could not possibly get hotter but by 3pm it truly is so hot that the thought of simply going outside brings a huge sense of dread to your soul.
Everything gets a little bit harder during the summer when it’s so hot.
But at the same time it teaches you to appreciate everything a little bit more.
One of the best parts of summer in Texas, which makes it worth every single bead of sweat (well most of them anyway) is the taste of summer. While everything north of the Red River is still defrosting in the middle of spring, here in Texas it’s time to start planting.
Then in May and June the magic starts. Those plants that started as seeds in March and April are ready. Add in the heat from the soil, the sweet Texas water and the constant rays of sun bouncing through the sky and you’ll reap fruits and vegetables like you’ve never imaged.
By the time July shows up, the county farmer’s markets will be swimming in the sweetest, ripest peaches that you’ve ever tasted. The heirloom tomatoes will be basking in all their glory, begging for you to take them home, and there will be trailers full of fresh picked corn that will make you want to slap your momma.
And for a minute, right after you chug down a bottle of ice cold water, you forget that it’s so stinking hot outside.
Summer in Texas definitely has its perks.
Yes it’s hot. But the food here makes it worth it, even when the food itself is hot and spicy. Tex-mex should be named a national treasure. But when you take a dish that’s already delicious and add in the best food that the Texas soil has to offer, your taste buds will sing.
Everything’s better in Texas. Everything’s better from Texas.
That’s why I came up with this Lightly Roasted Peach and Corn Salsa recipe for you. Without a doubt it tastes like summer.
Peaches and corn? I know….. it’s two flavors that you wouldn’t think to put together but in this instance, they work. Add in some lime juice and onions and you have a light salsa that you just want to stand around a table with good friends and ice cold water and snack on until the light of the day is gone.
Try it, I think you’ll agree that everything made in Texas is better.
- 2 ears of fresh corn
- 3 firm peaches
- 1/4th of a small red onion, finely diced
- 1/2 of jalapeno with seeds removed
- 1/2 of a green bell pepper, diced
- Lime juice
- Preheat your oven to 500 degrees. Peel and shuck corn. Cut peaches in half.
- Place the peaches and corn into the oven, directly onto clean grates for 5 - 7 minutes. You want the peaches to be slightly warmed and the corn to be softer but still very firm. Remove from heat and let cool for a few minutes. You can also toss them onto the grill to roast, rather than use the oven.
- While you are waiting for the peaches and corn to cool, dice the remaining ingredients and place in medium sized bowl.
- Cut peaches up into small pieces and cut the corn off of the cob. Add to diced ingredients.
- Season with salt and lime juice to taste.
*This is a sponsored post on behalf of Ozarka 100% Natural Spring Water. This water is bottled here in Texas, in the town next door to my dad. Maybe that’s why I love it, because it makes me think of him. In fact, their facility was hit by the same tornado that hit my dad’s neighborhood this spring. Thankfully Ozarka and my dad’s house are both repaired now! All opinions are my own, which if you ask my dad there’s plenty of and no chance of being easily swayed, even by tornadoes.
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