Charred Corn and Tomato Salsa

Charred Corn and Tomato Salsa
Tom Schierlitz
Serves 8 (makes 2 cups)
preparation
20
minutes
cooking
20
minutes

Ingredients

3
medium tomatoes
1
ear corn, shucked
1/2
white onion, cut into wedges
1
jalapeño pepper
2
tablespoons
chopped fresh cilantro
2
teaspoons
distilled white vinegar
kosher salt and black pepper
tortilla chips, for serving

Directions

  1. Heat broiler to high. Place the tomatoes, corn, onion, and jalapeño on a rimmed baking sheet and broil, turning occasionally, until charred, 8 to 10 minutes; let cool.
  2. Cut the corn kernels off the cob and transfer to a medium bowl. Roughly chop the tomatoes, jalapeño, and onion and add to the bowl along with the cilantro, vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix to combine and serve with the tortilla chips.
Dawn Perry
June 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 1
  • Fat 0 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 31 mg
  • Protein 0 g
  • Carbohydrate 2 g
  • Sugar 1 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 2 mg
What does this mean? See Nutrition 101.