Charred Corn and Tomato Salsa

  • 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


Step 1

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.

Step 2

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!

Recipe Type: Tags: ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Vegetable Summer Rolls

    Vegetarian Summer Rolls

  • Gazpacho Soup

    Gazpacho with Tomato Toasts

  • frittata

    Mushroom and artichoke frittata

  • Parmesan And Herb roasted Potato Wedges

  • coleslaw


Leave a Reply

Your email address will not be published. Required fields are marked *