Fire Roasted Corn And Tomato Salsa
A vibrant fresh salsa of charred corn kernels, ripe plum tomatoes, habanero, and cilantro with a squeeze of lime and lemon — great with chips or grilled proteins.
MexicanVegetarianEasy15 minBy Northstar
Ingredients
Servings
6
- 2 each ears fresh corn
- 1 tbsp olive oil
- 4 each ripe Italian plum tomatoes, peeled, seeded, diced
- 0.3 cup minced red onions
- 1 tsp minced habanero peppers
- 2 tbsp chopped fresh cilantro
- 1 tbsp freshly squeezed lime juice
- 1 tbsp freshly squeezed lemon juice
Instructions
- 1
Season corn with olive oil, salt, and pepper.
- 2
Place corn over a stove's open flame and cook about 1-2 minutes on all sides. Remove and cool.
- 3
Remove kernels from the cob.
- 4
Combine corn, tomatoes, red onions, habanero, cilantro, lime juice, and lemon juice. Mix well.
- 5
Season salsa with salt and pepper. Serve immediately.
Tags
tomatoemerilcornsalsafire-roastedhabanero