Grilled corn and cherry tomato salsa
 
Prep time
Cook time
Total time
 
Sweet grilled corn and mixed cherry tomatoes make a delicious fresh salsa that's great on tacos or chips.
Author:
Recipe type: Sauce
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
  • 1 ear corn, husked
  • 1 clove garlic, unpeeled
  • 1 pint mixed grape and cherry tomatoes
  • 1 scallion, thinly sliced
  • ¼ tsp. cumin
  • 1 Tbsp. lime juice
  • 1 small jalapeno, seeded and minced
Instructions
  1. Heat a grill pan over high heat. Rub a few drops of cooking oil on the outside of the corn and grill, turning frequently, until there are black spots on all sides, about 6-8 minutes. While the corn is cooking, put the garlic clove in the pan and let it cook until the skin is blackened in spots.
  2. Set corn and garlic clove aside to cool.
  3. Cut the tomatoes into quarters, or eighths if they are larger.
  4. When cool enough to handle, peel and mince the garlic and cut the kernels from the corn cob.
  5. In a medium bowl, combine the corn kernels, garlic, tomatoes, scallion, cumin and jalapeno. Season to taste with salt and stir well.
  6. Let sit about 15 minutes before serving.
Recipe by white plate blank slate at https://whiteplateblankslate.com/grilled-corn-cherry-tomato-salsa/