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Grilled Corn and Cherry Tomato Salsa

 
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Sweet grilled corn and cherry tomato salsa. A quick and easy side that highlights the end of summer corn and cherry tomatoes from the garden.

Yield

6

servings

Prep

10

min

Cook

10

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

3 cobs corn
fresh with husk
*
6 ounces cherry tomatoes
quartered
3 tablespoons cilantro
minced
*
½ teaspoon sea salt
¼ teaspoon black pepper
freshly ground
*
1 each limes
juiced
1 each hot chili peppers
minced, or 1/2 jalapeno (optional)
*
2 tablespoons olive oil, extra-virgin

Directions

To grill the corn:

Heat your grill set to high for 10 minutes.

Remove all but the last layer of husk from each cob of corn. Cut off the silk tassle (to avoid it catching on fire!).

Grill corn, turning every 2 minutes until the husk is charred and some corn develops some charring.

Let cool.

Clean off the charred silk and husk.

Over a large shallow bowl, using a sharp knife cut off the kernels of corn from the cobs and discard the cobs.

Cut cherry tomatoes into quarters.

Add the corn, cherry tomatoes, cilanto, salt, pepper, lime juice, olive oil, minced chili pepper (if using) and toss to combine.

Let sit for an hour to allow the flavors to combine.

May be made in advance and held in the refrigerator for up to 8 hours.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 4588% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 10%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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