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Grilled Yellow Tomato and Charred Corn Salsa

Name: Grilled Yellow Tomato and Charred Corn Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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; vegetable grilling basket

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.

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1 Food Prep 0 mins
2 Grill Prep 10–20 mins
3 The Cook 25 mins

Cooking for people

Ingredients

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)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

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.

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.