Roasted Corn Salsa

Roasted Corn SalsaRecipe
Fresh corn, tomatoes, onions, and parsley are tossed with a sweet-hot vinaigrette to make this favorite summertime salsa. Pair with tortilla chips for a colorful appetizer or serve alongside grilled burgers, chicken, or ribs.
8 Servings

Cost per Serving:



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3 ears corn, shucked
4 medium tomatoes (about 1 1/2 lb.), chopped
2 onions, diced
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and black pepper
1/4 teaspoon Tabasco sauce (or to taste)
2 tablespoons chopped flat-leaf parsley


Preheat a broiler or prepare a charcoal fire and let burn to a gray ash. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you'll have about 3 cups).

In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.

Created date

June 2008

Nutritional Information

Calories 111
Fat 7 g
Satfat 1 g
Protein 2 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 0 mg
Sodium 272 mg