Grilled Corn Salsa
Submitted by happyzhangbo
Grilled corn salsa with charred vine tomatoes, quick-pickled red onion, and fresh basil. Smoky-sweet kernels and peeled tomatoes make a bright summer topping for tacos, grilled fish, or straight out of the bowl with tortilla chips.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
49 minNot your average pico. Every element of this salsa hits the grill first, and that one move changes everything. Corn turns gold and caramelized, tomatoes blister just enough to peel, and the whole bowl picks up a whisper of smoke that raw chopped salsa never has.
The tomato technique takes a little patience. You score an X on the bottom of each, brush with oil, and set them away from direct heat with the lid closed. They need to soften but not collapse, because collapsed tomatoes drop through the grates. Once peeled, you squeeze the juice and seeds through a sieve and save that liquid. It is the hidden acidity that ties the finished bowl together.
Raw red onion gets a ten-minute swim in red wine vinegar first. That quick pickle takes the harsh edge off and turns the pieces a pretty rose color. Fresh basil instead of cilantro swings this toward Italian summer, not Mexican street corn. Best eaten the same day, with tortilla chips, over grilled fish, or spooned across a pile of burrata.
Chef Tips
- Grill the corn until light gold all over, not blackened. Too much char turns the salsa bitter.
- Save the tomato juice strained through the sieve. It thins the dressing without watering down flavor.
- The vinegar marinade mellows the sulfur compounds that make raw onion harsh. Don’t skip the ten-minute rest.
- Mix in a wide non-reactive bowl (glass or stainless). Aluminum will react with the acid and leave a metallic taste.
Variations
- Swap basil for cilantro and add a minced jalapeño for a Tex-Mex version.
- Add crumbled feta or cotija just before serving for a salty finish.
- Fold in a diced avocado at the end for a heartier scoop.
Ingredients
Directions
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 ⅓ 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.
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