Charred Corn and Tomato Salsa

charred-corn-tomato-salsa
Photo by Tom Schierlitz
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8 (makes 2 cups)
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 7 calories
    • Calories 1 calories from fat
    • 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
  • June 2011

Ingredients

  1. Check 3 medium tomatoes
  2. Check 1 ear corn, shucked
  3. Check 1/2 white onion, cut into wedges
  4. Check 1 jalapeño pepper
  5. Check 2tablespoons chopped fresh cilantro
  6. Check 2teaspoons distilled white vinegar
  7. Check kosher salt and black pepper
  8. Check 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.