Grilled Corn Salsa

We made Grilled Corn Salsa today. We went to the Binford Farmer's Market this morning and got fresh corn on the cob and tomatoes. Mike grilled the corn and the tomatoes and I did the rest. It was delicious!





Printable Recipe

Grilled Corn Salsa

• 5 large ears corn, husked
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 4 tomatoes
• 1/2 cup diced red onion
• 2 T red wine vinegar, or more to taste
• 1/4 cup chopped fresh basil leaves

1. Brush the corn with olive oil and season with S&P. Grill until cooked and golden about 15 minutes. Let cool and cut off the kernels.

2. Core the tomatoes and score the bottoms. Brush with olive oil and season with S&P. Place on grill scored side down and on indirect heat. Cook until tomatoes are soft, but not all the way cooked about 15 minutes. Set aside to cool then peel. Cut tomatoes in half, squeeze out the juice and seeds through a sieve into a bowl. Reserve the juices and chop the flesh.

3. Put the onions in a non-reactive medium bowl and toss with 2T red wine vinegar. Let marinate for 10 minutes.

4. Add the chopped tomatoes, tomato juice, onions, basil and 1/4 cup olive oil to the corn. Toss well. Taste and add S&P and vinegar as needed.

5. Serve with tortilla chips.