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Grilled Corn & Tomato Salsa

Brian Hagiwara

Yield: Yields about 2-1/2 cups.

The smoky heat of the chipotle chile makes this salsa a bold accompaniment to grilled beef, pork, or chicken. And of course, this salsa is a natrual next to a plate of warm, salty, Homemade Tortilla Chips.


  • 2 ears corn, husked
  • Olive oil for brushing
  • 5 ripe plum tomatoes
  • 1/4 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
  • 1/2 tsp. salt; more to taste

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 45
  • Fat Calories (kcal): 25
  • Fat (g): 2.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 125
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Protein (g): 1


  • 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.


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