Peach and Corn Salsa with Tortilla Chips

Who doesn’t love salsa? This kid-friendly recipe by TABLE friend Chef Alekka Sweeney is a delicious way to get your kids in the kitchen. The sweet and spicy flavors of the peach and corn salsa are not only deliciously enjoyed as a snack atop tortilla chips, but are also great condiments with grilled fish, chicken, or pork.

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

Peach and Corn Salsa Recipe with Tortilla Chips


3 medium peaches peeled, pit removed, and chopped
2 ears sweet corn kernels cut off the cob-or 1 small bag frozen, thawed
1 cup cherry or grape tomatoes halved
1/3 cup diced red onion
1 jalapeno minced
¼ cup chopped cilantro
2 tablespoons fresh lime juice
Kosher salt and black pepper to taste
1 bag tortilla chips


  1. In a large bowl, combine peaches, corn, tomatoes, red onion, jalapeno, and cilantro.
  2. Add the lime juice and season with salt and pepper.
  3. Gently stir and serve immediatelywith tortilla chips.

Yields 3-4 servings

Recipe by Alekka Sweeny / Styling by Keith Recker / Photography by Dave Bryce / Story by Star Laliberte 

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