Grilled Corn Salsa
  • 8 large ears corn, husked
  • ¼ cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 1 14.5 oz can fire-roasted tomatoes or 8 vine-ripened tomatoes, (about 1 pound) chopped
  • 1 cup diced red onion, ¼-inch dice
  • 4 tablespoons red wine vinegar, or more to taste
  • ½ cup julienne fresh basil leaves
  • Tortilla chips
  1. I pre-cook the corn a bit before putting it on the grill. After husking the corn and rinsing with water, wrap each piece with plastic wrap. Microwave 4 ears at a time for about 5 minutes. Unwrap, brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
  2. Put the onions in a non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
  3. Add the canned tomatoes (with juice), or chopped tomatoes, onions, basil, and ¼ cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
  4. Serve with tortilla chips.
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