This salsa is perfect for adding a burst of flavor to your meals, whether served as a topping for tacos, a side for grilled meats, or a dip for tortilla chips. Its balance of smoky, sweet, and tangy notes makes it a versatile and crowd-pleasing addition to any summer gathering or casual meal.
Serving Suggestions
Serve Grilled Corn and Tomato Salsa as a refreshing topping for tacos, burritos, or grilled fish. It’s also a fantastic side for barbecued meats or a delicious dip with tortilla chips.
For a more substantial dish, try it as a flavorful addition to grain bowls or as a topping for roasted vegetables. Garnish with extra cilantro or a squeeze of lime for added brightness and flavor.
Pairing Ideas
Grilled Corn and Tomato Salsa pairs beautifully with a variety of dishes. It complements Mexican and Southwestern flavors, making it an excellent match for dishes like enchiladas, quesadillas, or carne asada.
It also enhances the taste of simple grilled meats such as chicken or pork, and adds a burst of freshness to salads or sandwiches. For a lighter option, enjoy it with a side of grilled shrimp or on top of a bed of mixed greens.
Tips and Notes
- Corn: Grill the corn until it’s nicely charred for the best smoky flavor. Allow it to cool slightly before cutting the kernels off the cob to avoid burns.
- Tomatoes: Use ripe, juicy tomatoes for the best flavor. Cherry or grape tomatoes are great options for a burst of sweetness.
- Seasoning: Adjust the seasoning to your taste with salt, pepper, and additional lime juice or hot sauce for extra kick. Fresh herbs like cilantro add a bright, herbal note.
- Texture: For a chunkier salsa, keep the corn kernels and tomato pieces larger. For a more uniform texture, you can finely chop the vegetables or pulse the salsa lightly in a food processor.
- Storage: Store leftover salsa in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be kept for a slightly shorter time if using pre-grilled corn.
Enjoy the smoky sweetness and fresh flavors of Grilled Corn and Tomato Salsa as a versatile and delicious addition to your culinary repertoire!
4o mini
Grilled corn and tomato salsa
Ingredients
- 2 ears corn - husked
- Olive oil for brushing
- 5 ripe plum tomatoes
- ¼ cup very finely diced red onion
- 1 tsp. finely chopped garlic
- 1 canned chipotle chile - finely chopped
- 1 Tbs. finely chopped fresh oregano or 2 tsp. dried
- 2 Tbs. fresh lime juice
- 1 Tbs. extra-virgin olive oil
- ½ tsp. salt; more to taste
Instructions
- Heat the grill.
- Brush the corn with olive oil and grill over medium-hot coals until tender and slightly blackened, about 10 minutes.
- Scrape the kernels from the cob and reserve.
- Grill the tomatoes over medium-hot coals until the skins are blistered and charred, about 8 minutes.
- Slice the tomatoes lengthwise and dice.
- In a serving bowl, combine the corn, tomatoes, onion, garlic, chipotle, oregano, lime juice, and extra- virgin olive oil.
- Season with salt. Let stand for 20 minutes before serving.