Grilled Corn and Tomato Salsa Recipe

Grilled Corn and Tomato Salsa Recipe
Grilled Corn and Tomato Salsa Recipe photo by Taste of Home
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Grilled Corn and Tomato Salsa Recipe

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Grilling corn brings out a nice sweetness while adding just a touch of smoky flavor.—Lily Julow, Lawrenceville, Georgia
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + soaking Grill: 20 min.
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + soaking Grill: 20 min.

Ingredients

  • 4 medium ears sweet corn
  • 4 tablespoons olive oil, divided
  • 1-1/2 pounds tomatoes, seeded and chopped
  • 1 medium green pepper, chopped
  • 1/2 cup chopped onion
  • 1/4 cup lime juice
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper

Directions

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with 1 tablespoon oil. Rewrap corn in husks and secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain.
Grill corn, covered, over medium heat for 25-30 minutes or until husks are blackened and corn is tender, turning often. Cool.
Cut corn from cobs; place in a large bowl. Stir in the remaining ingredients. Chill until serving. Yield: 7 cups.
Originally published as Grilled Corn and Tomato Salsa in TasteofHome.com 2017

Nutritional Facts

1/4 cup: 37 calories, 2g fat (0 saturated fat), 0 cholesterol, 68mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fat.

  • 4 medium ears sweet corn
  • 4 tablespoons olive oil, divided
  • 1-1/2 pounds tomatoes, seeded and chopped
  • 1 medium green pepper, chopped
  • 1/2 cup chopped onion
  • 1/4 cup lime juice
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  1. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with 1 tablespoon oil. Rewrap corn in husks and secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain.
  2. Grill corn, covered, over medium heat for 25-30 minutes or until husks are blackened and corn is tender, turning often. Cool.
  3. Cut corn from cobs; place in a large bowl. Stir in the remaining ingredients. Chill until serving. Yield: 7 cups.
Originally published as Grilled Corn and Tomato Salsa in TasteofHome.com 2017

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