Grilled Corn And Tomato Salsa Recipes

ROASTED TOMATO AND CORN SALSA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
• Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
• Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
• Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
• Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

GRILLED CORN SALSA

Steps:

• Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
• Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
• Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
• Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
• Serve with tortilla chips or as a topping for tacos.

GRILLED CORN AND TOMATO SALSA SALAD

Steps:

• Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
• In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
• Drizzle olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
• Mix corn, tomatoes, scallion, parsley, red onion, and avocado. Season with reduced balsamic, olive oil, sea salt and pepper. Toss well.

GRILLED CORN & TOMATO SALSA

Steps:

• 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.

GRILLED CORN AND TOMATO SALSA

Steps:

• Preheat grill to high.
• Husk and removing silk from corn. Place on alarge sheet pan or platter (this will be used to carry all of the vegetables from the kitchen to the grill.)
• Cut tomatoes in half horizontally and over a strainer that has been placed inside a bowl, scoop out seeds. Discard seeds but place the reserved liquid in a large mixing bowl. Take half of the cut tomatoes and place cut side up on the tray with the corn. (Note: Only half of the tomatoes will be grilled). The rest of the tomatoes that will not be grilled can be cored and diced and added to the mixing bowl with the juice.
• Peel and cut the large red onion horizontally into six thick slices. Place on tray with corn and tomatoes to be grilled.
• Cut a head of garlic in half horizontally and place on tray cut side up with other vegetables. Leave skin on but remove end so that it sits up straight without tipping.
• Cut both limes in half horizontally and place on tray with other vegetables along with the half cut lemon. Both the lemon and limes should have the end slightly trimmed off so they sit straight without tipping.
• Place the whole jalapeños on the tray with the fruit and vegetables.
• Bring the tray to the grill and with the olive oil, brush the tops off all fruits and vegetables and place them all on the grill cut side down. (Leave jalapeños whole). Brush the tops with the rest of the oil. You only need to put a slight char on everything so only cook for about two to three minutes. Flip everything and cook for another two to three minutes.
• Remove all grilled vegetables and fruit to the tray and turn off the grill.
• Once cool enough to handle, cut the corn kernels off the cob and add kernels to the large mixing bowl with the diced tomatoes already inside.
• Remove the skin and core from the grilled tomatoes and dice. Add to the mixing bowl.
• Cut the onion into small dice and add to the mixing bowl.
• Squeeze the juice from the limes and lemon half into the bowl with a strainer to catch the seeds.
• Squeeze the garlic out of the skins onto your cutting board and press through a garlic press into the bowl.
• Remove stems and seeds from the peppers and dice the flesh into small pieces. Add to the bowl. Discard seeds and stem.
• Add the remainder of the ingredients (except the chips) to the bowl and mix to combine. Taste and adjust seasoning.
• Serve with the tortilla chips.

GRILLED CORN SALAD WITH AVOCADO

Steps:

• Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
• Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
• In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

GRILLED CORN SALSA

Steps:

• Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.

TOMATO AND CORN SALSA

Steps:

• Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.