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.
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
How to Make It
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.
I made this salsa for a picnic yesterday. Everyone loved it. Although I had to add alot more Tabasco sauce, more vinegar and I used canola oil in stead of olive oil because I don't like olive oil. You'll just have to taste this before serving because it really isn't spicy with 1/4 teaspoon Tabasco.
This is really a good side dish. This is the second time I have made it and we liked it both times. I followed the recipe exactly except for the "hot" sauce. Hubby can't eat hot stuff. I can't wait for the good summer tomatoes to come into season. That will really make this unbeatable. This will be a good dish for a picnic or backyard barbecue. Be sure to grille the corn as that is what gives this the good sweet smoky flavor.
Didn't change anything. I served as a side dish with BBQ ribs and it was a hit. I should have doubled the receipe, there was no leftovers and no second helpings. Would definitely prepare again. Must grill corn to get full flavor.
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