Fresh as can be - a great use for summer corn on the cob. Dominated by flavors of corn, onion cilantro - the yellow tomato got a bit overwhelmed. A nice tang from the vinegar. Not at all spicy, so I might use 1 seeded jalapeno next time. Made homemade tortilla chips to serve with this.
Grilled Corn and Vidalia Onion Salsa
Randy Mayor; Melanie J. Clarke
Skip the tomatoes and make a salsa recipe that really sings. It pairs perfectly with chips or veggie slices. Try serving this salsa with fish.
Yield: 4 servings (serving size: 1 cup)
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Amount per serving
- Calories: 102
- Calories from fat: 12%
- Fat: 1.4g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.6g
- Protein: 3.8g
- Carbohydrate: 22.5g
- Fiber: 3.8g
- Cholesterol: 0.0mg
- Iron: 0.9mg
- Sodium: 255mg
- Calcium: 13mg
- 4 ears corn
- 1 vidalia onion, cut into 1/2-inch-thick slices
- Cooking spray
- 1/4 cups finely chopped fresh cilantro
- 1 1/4 cups chopped seeded yellow tomato
- 3 tablespoons rice vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- Prepare grill or broiler.
- Place corn on grill rack or broiler pan; cook 20 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 3 cups. Place onion on grill rack coated with cooking spray; cook 5 minutes on each side. Cool and chop.
- Combine corn, onion, and remaining ingredients in a large bowl; toss well.
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Grilled Corn and Vidalia Onion Salsa Recipe at a Glance