This fresh grilled corn and tomato salsa is so versatile for brightening up a meal.
Salsa, in all its variations, is a wonderful topping for lots of foods all year, but it goes especially well with summer fare. This corn and tomato salsa recipe uses fresh summer corn, grilled for flavor. Try this salsa on a bed of crisp lettuce with some crumbled tortilla chips for crunch; use it as a topping for grilled meats; or simply serve it as a side dish with a light summer supper.
Ingredients
2 ears of corn, shucked
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoons white wine vinegar
¼ cup fresh lime juice
½ teaspoon cumin
1 cup cherry tomatoes, quartered
1 scallion, finely chopped
¼ cup fresh cilantro
¼ cup red onion, minced
1 avocado, peeled and chopped in bite-size pieces
½ cup black beans, drained and rinsed (optional)
Instructions
Brush the corn lightly with 1 tablespoon of olive oil, salt and pepper. Place the corn on a medium high heat grill and cook until lightly brown, about 15 minutes. Turn them occasionally.
Remove the corn from the grill. When the cooked corn is cool enough to touch, carefully cut the kernels off the cob and place in a large mixing bowl.
Mix the vinegar, remaining tablespoon of olive oil, lime juice and cumin. Set aside.
Add the cherry tomatoes, scallion, cilantro, red onion, avocado and black beans to the mixing bowl with the corn.
Pour the vinegar mixture on top and toss lightly.
Serve promptly, before the avocados turn brown. Or, if you want to make the salsa ahead of time, wait until just before serving to add the chopped avocado.
Helpful tip:
If you don’t have an outdoor grill, you can roast the corn in the oven. Try using an iron skillet, for a grill-like flavor. It will take about 20 minutes in a 400-degree oven.
- 2 ears of corn, shucked
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoons white wine vinegar
- ¼ cup fresh lime juice
- ½ teaspoon cumin
- 1 cup cherry tomatoes, quartered
- 1 scallion, finely chopped
- ¼ cup fresh cilantro
- ¼ cup red onion, minced
- 1 avocado, peeled and chopped in bite-size pieces
- ½ cup black beans, drained and rinsed (optional)
- ½ teaspoon cumin
- Brush the corn lightly with 1 tablespoon of olive oil, and salt and pepper. Place the corn on a medium-high heat grill and cook until lightly brown, about 15 minutes. Turn them occasionally.
- Remove the corn from the grill. When the cooked corn is cool enough to touch, carefully cut the kernels off the cob and place in a large mixing bowl.
- Mix the vinegar, remaining tablespoon of olive oil, lime juice and cumin. Set aside.
- Add the cherry tomatoes, scallion, cilantro, red onion, avocado and black beans to the mixing bowl with the corn.
- Pour the vinegar mixture on top and toss lightly.
- Serve promptly, before the avocados turn brown. Or if you want to make the salsa ahead of time, wait until just before serving to add the chopped avocado.
Stacey Kendrick, MS, is a health educator with more than 20 years of experience in wellness and population health. She is a mother to two adult daughters. In her free time, she teaches healthy cooking classes, runs, gardens and enjoys backyard bonfires.
