Grilled Corn Salsa

TOTAL TIME: 52 min
Prep: 15 min
Inactive Prep: --
Cook: 37 min
 
YIELD: 8 servings
LEVEL: Intermediate

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
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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 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.

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  • on June 17, 2012

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    I made this dish for an appetizer for Father's Day n it was a great hit for our dinner. My son n daughter-in-law dicd a mexican theme. It was great n I received many compliments! Thank you Michael

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  • on June 08, 2011

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    Michael, you must have been in my mother's kitchen many many years ago. This has been a family favorite corn relish for 50+ years. Our recipe uses diced green pepper (instead of basil and also mayo to bind it all together. Yummmmmmm!!! Great with anything but especially as a side dish for barbecues.

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