Charred Corn and Tomato Salsa2017-07-28
- Servings : 8
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
- 3 medium tomatoes
- 1 ear corn, husks removed
- ½ white onion, cut into wedges
- 1 jalapeño pepper
- 2 tbsps. fresh cilantro, chopped
- 2 tsps. distilled white vinegar
- Salt and pepper
Place tomatoes, corn, onions, and jalapeño on a greased baking tray, and broil in high heat. Occasionally turn the vegetables, and cook for 8-10 minutes until charred. Once done, set aside to cool.
Cut the kernels off the corn cob and transfer to a bowl. Roughly chop the tomatoes, jalapeño, and onion and add to the bowl of corn kernels. Add the cilantro, vinegar, and season with salt and pepper. Mix well. Serve salsa as dip for tortilla chips. Enjoy!