Yield
8 Servings

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.

How to Make It

Step 1

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).

Step 2

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.

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