This Charred Corn and Heirloom Tomato Salsa packs so much summer flavor into just one bite. By broiling the vegetables, you end up with a delicious charred texture that really brings out the flavor of each ingredient.
It is the perfect dip to chow down on while you are firing up the grill this summer. We ate this with multi-grain tortilla chips, but any chip would compliment this well!
The jalapeno makes this salsa quite spicy, so if you prefer a more milder taste, I recommend adding only a small amount of the minced pepper.
Serve this salsa at your next summer BBQ, and you’ll have your guests begging for the recipe!
- 1 ear corn, shucked
- 2 medium heirloom tomatoes (or 2 cups mini heirloom tomatoes)*
- 1 small Jalapeno or Anaheim pepper
- ½ white onion, chopped into 4 wedges
- 2 Tablespoons fresh lime juice
- 2 Tablespoons chopped fresh cilantro
- Salt and Pepper
- Cooking Spray
- Set the oven to broil. Line a baking sheet with aluminum foil. Place the corn, tomatoes, pepper and onion on the baking sheet and spray lightly with canola oil cooking spray. Place the baking sheet on the top rack of the oven and broil for 10-12 minutes, turning every few minutes, until lightly charred.
- Remove the baking sheet from the oven and allow the vegetables to cool for 5 minutes. Using a sharp knife, chop the tomatoes and onion and place in a large bowl. Then cut the kernels off the corn and add to the bowl. Slice the pepper in half. Remove and discard the seeds. Mince the pepper and place the desired amount in the bowl with the other vegetables (I used about 2 teaspoons of the minced Jalapeno). Add the lime juice, cilantro, and salt and pepper to taste. Serve with tortilla chips. Salsa will last in the fridge for one week.