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Charred Corn and Tomato Salsa

Ingredients

  • 1 ear corn, shucked
  • 2 medium tomatoes
  • 1 small jalapeno
  • 1/2 onion, chopped into 4 wedges
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • salt and pepper to taste
  • 1 teaspoon extra virgin olive oil

Directions

Prep: 1. Pre-heat the broiler and line a baking sheet with aluminum foil. 2. Husk corn. Make: 1. Place the whole corn, tomatoes, jalapeño and onion on the baking sheet and drizzle with olive oil. Place the baking sheet on the top rack of the oven and broil for 10-12 minutes, turning every few minutes, until lightly charred. 2. Meanwhile, juice lime and chop cilantro. 3. Remove the baking sheet from the oven and allow the vegetables to cool for 5 minutes. 4. Chop the tomatoes and onion and cut the kernels off the corn. Mince the jalapeño (de-seed first if you don't want it too spicy). 5. Add the lime juice, cilantro, and salt and pepper to taste.

Notes

You can also do this on the grill! Just place the corn, tomato, jalapeno and onion straight onto a preheated grill, cook for about 5-6 minutes per side and then proceed from step 2 of the recipe.

Goes great with these recipes

Coffee-Rubbed Steak
Grilled Citrus-Marinated Mexican Chicken
Crispy Black Bean and Rice Burritos
Easiest Chicken Enchiladas
Ground Beef Enchiladas with Homemade Sauce
Tofu Tacos

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