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Charred Corn and Tomato Salsa

Charred Corn and Tomato Salsa
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Serves 8 (makes 2 cups)| Hands-On Time: | Total Time:



  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.
By July, 2011

Nutritional Information

  • Per ServingServing Size: 1 tablespoon
  • Calories 7Calories From Fat 1
  • Fat 0g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 31mg
  • Protein 0g
  • Carbohydrate 2g
  • Sugar 1g
  • Fiber 0g
  • Iron 0mg
  • Calcium 2mg
What does this mean? See Nutrition 101 .

Quick Tip

Jalapeno Peppers
For a milder, slightly smoky heat, substitute a poblano pepper for the jalapeño. Just be sure to peel off the blackened skin (wearing gloves or using a paper towel) after roasting.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.