| Level: | Intermediate |
| Total: | 52 min |
| Prep: | 15 min |
| Cook: | 37 min |
| Yield: | 8 servings |
Ingredients
- 10 large ears corn, husked
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 268 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 792 mg |
Reviews
This recipe is so good using fresh corn in season. It’s a keeper
Could this be any more bland? It needs lime juice and a few jalapeños to kick it up a notch. Won’t be bothering with it again
I used frozen corn loose kernals and canned fire-roasted tomatoes. I didn’t have a grill pan that the kernals wouldn’t fall through, so I seasoned them and did them on top of the stove in a deep skillet til they were toasty looking. I didn’t have red onion and used white, although the red or even green onions would have been prettier. I used italian seasoning, since I didn’t have fresh basil. Overall, even with all the substitutions, this was really good. The key is toasting the corn! What a great recipe!
This is a great recipe that is a staple for parties. I have made it just as the recipe says and I have also cut corners and used frozen corn and canned tomatoes, both with equally great results. My local store sells grilled frozen corn and canned fire roasted tomatoes. I cook the corn per instructions on the bag and drain and rinse the tomatoes. I only used a little of the tomato juice from the cans. I find that if you let it sit overnight, the flavors combine and you can’t tell the difference from the real thing.
This was excellent. I did however change a little. When I roasted the corn I used melted unsalted butter mixed with paprika that I spread on the corn before I grilled. I also used balsamic vinegar instead of red wine vinegar like another review had suggested. My family loves it.
Made a 1/3 batch vs. original recipe, using late summer Upstate NY corn, salsa resulted in nice texture, flavor. Served as a side dish, “tapas” style , with grilled venison tenderloin, and fresh baked homemade french bread. Added a good Cabernet, and it’s the best Sunday light fare. Keep ’em coming !
I always grill an extra ear or two to use in cornbread or this great salsa. Just adjust the quantities for the number of ears you have. After grill-roasting the tomatoes I press them through a sieve or my food mill. Sometimes I add some store-bought salsa if I don’t quite have enough. I will also roast some peppers from my garden if I have some. I use a good-quality balsamic instead of the red wine vinegar sometimes. This is a wonderful salsa to accompany fish, poultry, meat, or tacos & enchiladas.
My family is a huge fan of salsa. I’m always trying new recipes and have been searching for the perfect corn salsa for quite some time. I believe I’ve found it. It’s well balanced and sweet. The basil is the perfect herb to contrast the sweetness of the corn. My husband asked me to try it with cilantro instead, just to see. But I doubt it will taste nearly as good.
Excellent recipe! I made today for lunch with tacos…. So good! We had grilled corn leftover from dinner last night so I used that and just peeled a tomato.
The basil adds such a fresh taste! I could eat the entire bowl it’s SO GOOD!
I will make this again and again 🙂
The basil adds such a fresh taste! I could eat the entire bowl it’s SO GOOD!
I will make this again and again 🙂
Made this for the first time exchanging basil for cilantro. Not shortcutting on the grilling really pays off. Served on tacos which added a wonderful smokey taste. This dish is a definite winner!