Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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.

Recipe by MyRecipes June 2008

Gallery

Recipe Summary

Yield:
8 Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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.

Nutrition Facts

111 calories; fat 7g; saturated fat 1g; protein 2g; carbohydrates 12g; fiber 2g; cholesterol 0mg; sodium 272mg.
Advertisement
Advertisement