An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Yellow Tomato and Charred Corn Salsa

Elevate your salsa game by adding grill-charred tomatoes, corn and a bit of jalapeño spice. Serve this salsa with chips, tacos or a veggie bowl.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 2 people


Main Ingredients

  • 2 pints yellow pear tomatoes
  • 1 ear shucked corn
  • 2 tbsp. chopped cilantro
  • juice of ½ lime
  • 0.5 jalapeño (seeds and ribs removed and minced)
  • 0.5 small red onion (minced)
  • kosher salt and ground black pepper, to taste

Additional Tools

  • vegetable grilling basket

1 Food Prep

Make sure you have all of your ingredients and grill basket ready, then prepare your grill.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 500°F (High Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your grill basket on the grill to preheat. 
  • Once preheated, add your tomatoes to the grill basket and allow them to cook for approximately 5 minutes, moving them frequently until lightly charred and beginning to split. Then, remove your tomatoes from the grill and set them aside to cool. 

  • Place your corn on the grill and cook for approximately 15 minutes until lightly charred on all sides. Remove your corn from the grill and cut the kernels off of the cob.

  • Place your tomatoes in a blender or food processor and purée until smooth. Place your tomato purée in a medium bowl and add the 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.

Credit: Clint Cantwell

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