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Smoky Grilled Corn Salsa

 Smoky Grilled Corn Salsa
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
24 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1/4 cup equals 40 calories,

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Smoky Grilled Corn Salsa (continued)

Nutritional Facts: 2 g fat (trace saturated fat), 0 cholesterol, 102 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.