I love making this salsa in the summer when the corn and tomatoes are in season! Love it!
Organic Grilled Corn Salsa Recipe Ingredients:
- 10 large ears corn, husked
- 1/3 cup extra-virgin olive oil, plus more for brushing
- Sea Salt and freshly ground pepper
- 8 vine-ripened tomatoes, about 1 pound total
- 1 cup diced red onion, 1/4-inch dice
- 4 tablespoons red wine vinegar, or more to taste
- 1/2 cup julienne fresh basil leaves
- *For a little heat, add 1 diced Jalepeno.
In a bowl, rub the corn liberally with olive oil and season well with sea salt and pepper. Grill, turning every few minutes, until light gold and slightly all over and cooked, about 12 minutes. (I like to get a little char on the corn for an extra smoky flavor.) Let cool and cut off the kernels.
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 ,about 15 minutes. Set aside until cool enough to handle, then peel and chop.
I grill the corn and the tomatoes at the same time.
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. This takes the heat off the onion and mellows them nicely for the salsa.
Add the chopped tomatoes, 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.
*I adapted this recipe from Chef Michael Chiarello.