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

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.

andthensome's Review

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.

gdrg3041's Review

July 01, 2011

CookingCrazy's Review

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.