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.

Ratings & Reviews

imhs1975's Review

andthensome
September 08, 2011
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.

gdrg3041's Review

CookingCrazy
July 01, 2011
N/A

CookingCrazy's Review

imhs1975
June 30, 2011
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.

andthensome's Review

gdrg3041
July 27, 2010
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.