Grilled Corn & Peach Salad

via Arugula Files.
Serves 6-8

INGREDIENTS

3 peaches, cut in 1 inch piece
5 ears of grilled corn
1 jalapeno
1/2 a purple onion, diced
1 handful of cilantro, chopped
juice of two limes
salt to taste

DIRECTIONS

1. Boil corn (about 8-10 minutes in boiling water); cook on grill for 1 minute each side. Cut kernels off the cobb. Let cool.
2. Mix remaining ingredients and serve.