My Recipe Box

Grilled Corn & Tomato Salsa


Yields about 2-1/2 cups.

  • by from Fine Cooking
    Issue 22

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

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.

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

Photo: Brian Hagiwara

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