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Grill-Roasted Corn and Tomato Salsa/Salad

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Grill-Roasted Corn and Tomato Salsa/Salad
approximate measurements. Just go with the flow and season to taste!

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • 3-4 ears corn
  • 5-6 tomatoes, slightly firm
  • 3/4 C sliced green onions
  • 3/4 C chopped cilantro
  • 1 can black beans, drained and rinsed (it’s great without the beans too)
  • 1/2 t cumin
  • 1/4-1/2 t Chipotle Chili Powder*
  • (you can substitute 1/2 t chili powder + 1/4 t cayenne pepper)
  • kosher salt
  • pepper
  • 2 limes
  • 2 avocados

Details

Adapted from ourbestbites.com

Preparation

Step 1

Prepare grill and set to med heat.

Shuck corn. Lightly brush corn cobs and tomatoes with olive oil. I put them all on a big tray and just use my hands to rub ‘em all down. Just do it. You’ll like it. Sprinkle them all with salt and pepper.

Place corn and tomatoes directly on the grill. Turn them periodically. The tomatoes will be done first, and it doesn’t take long. They should be plump with the skins just starting to split. Be careful not to over cook tomatoes or they will be mushy and fall apart (but if that does happen, no worries, they still taste good!). They should be slightly firm to the touch still. The corn will take a little longer. Anywhere from 5-10 minutes. Just keep turning and you’ll see the kernels becoming vibrant yellow indicating they’ve cooked) and you’ll get nice brown charring.

If you’re having the salsa/salad warm, while the corn and tomatoes are cooking, combine everything except for the lime juice and avocados in a bowl so it’s all ready. Remove corn and tomatoes from grill. You can remove the skins from your tomatoes if you want, or leave them on. I just remove the ones that are falling off, and leave the others in. I kind of like the look and taste of the little charred bits- it gives it that “grill” flavor. Remove corn from cobs and chop tomatoes. Add them to the bowl and combine. The hot veggies will warm everything up. Add the diced avocado and lime juice last of all and toss to combine.

If you’re having it cold- just let the corn and tomatoes cool before you chop them. Combine everything except avocado and chill in the fridge. Add avocado just before serving.

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