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
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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