1 tsp, fresh, grated
1 medium, cored, seeded and minced*
2 small, minced
2 large, ripe, chopped
Fresh yellow corn
1 medium, shucked (or 1/2 cup frozen corn kernels)
1 Tbsp, white variety
1 Tbsp, or chicken broth
2 tsp, fresh, minced
- Coat a heavy-bottomed pot with cooking spray; heat over medium-high heat. Add ginger, jalapeno and shallots; sauté until tender, about 2 minutes.
- Add peaches and corn; stir in vinegar, broth and salt. Cover pot with a tight-fitting lid and reduce heat to low; simmer until peaches are tender and slightly pulpy, about 10 minutes. Spoon into a serving bowl and sprinkle with cilantro. Yields about 1/2 cup per serving.