Smoky Grilled Corn Salsa Recipe

Smoky Grilled Corn Salsa Recipe
Smoky Grilled Corn Salsa Recipe photo by Taste of Home
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Smoky Grilled Corn Salsa Recipe

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Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It’s yummy with tortilla chips and as a topping for meat, poultry and fish. —Alicia DeWolfe, Gloucester, Massachusetts
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 plum tomatoes, halved
  • 4 medium ears sweet corn, husks removed
  • 2 medium sweet yellow peppers, halved
  • 2 medium green peppers, halved
  • 3 jalapeno peppers, halved and seeded
  • 1 medium red onion, cut into 1/2-inch slices
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 5 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper

Directions

Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn.
In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold. Yield: 6 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Smoky Grilled Corn Salsa in Country Woman August/September 2011, p36

Nutritional Facts

1/4 cup: 40 calories, 2g fat (0 saturated fat), 0 cholesterol, 102mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 6 plum tomatoes, halved
  • 4 medium ears sweet corn, husks removed
  • 2 medium sweet yellow peppers, halved
  • 2 medium green peppers, halved
  • 3 jalapeno peppers, halved and seeded
  • 1 medium red onion, cut into 1/2-inch slices
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 5 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
  1. Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn.
  2. In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold. Yield: 6 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Smoky Grilled Corn Salsa in Country Woman August/September 2011, p36

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