Grilled corn and tomato salsa
Grilled Corn and Tomato Salsa is a fresh, smoky dip packed with juicy tomatoes, charred corn, and zesty lime. Perfect for tacos, chips, or your next BBQ!
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.
Notes
The salsa can be made up two hours ahead.
Nutrition
Calories: 170kcal
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