Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All All Icon Spanish All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire
Grilling.com has moved to Kingsford Country. The all-new Kingsford.com features how-tos, recipes, product info and news about the latest in BBQ. Slow down and grill with Kingsford. OK, got it
Skip to content

Grilled Yellow Tomato and Charred Corn Salsa

  • Yields: 2 Servings
  • Cook time: 20 minutes
  • Prep time: 15 minutes

Ingredients

Main Ingredients
  • 2 pints yellow pear tomatoes
  • 1 ear of shucked corn
  • 2 tablespoons chopped cilantro
  • juice of ½ lime
  • 1/2 jalapeño (seeds and ribs removed and minced)
  • 1/2 small red onion (minced)
  • kosher salt and ground black pepper, to taste
Additional Tools
  • vegetable grilling basket

Instructions

Prepare grill for high heat cooking, placing grill basket on the grill to preheat. Place tomatoes in the grill basket and allow them to cook for approximately 5 minutes, moving them frequently until lightly charred and beginning to split.

Remove tomatoes from the grill and set aside to cool. Place corn on the grill and cook for approximately 15 minutes until lightly charred on all sides. Remove from the grill and cut the kernels off of the cob.

Place tomato in a blender or food processor and purée until smooth. Place tomato purée in a medium bowl and add corn kernels, lime juice, jalapeño and onion. Stir to combine all ingredients and add salt and pepper to taste. Serve immediately or refrigerate until ready to use.

  1. Credit: Clint Cantwell

You look like someone who loves to grill

Sign up for our mailing list and we’ll send you “show-stopper” grilling ideas and recipes to make your cookouts the talk of the town.

We’ll also share exclusive offers and other great info from Kingsford Charcoal.

Sign up now
Top