Grilled Corn and Cherry Tomato Salsa – a delicious recipe with cobs corn, tomatoes, cilantro, salt, black pepper, hot chili peppers. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
To grill the corn:
2
Heat your grill set to high for 10 minutes.
3
Remove all but the last layer of husk from each cob of corn.
4
Cut off the silk tassle (to avoid it catching on fire!
5
).
6
Grill corn, turning every 2 minutes until the husk is charred and some corn develops some charring.
7
Let cool.
8
Clean off the charred silk and husk.
9
Over a large shallow bowl, using a sharp knife cut off the kernels of corn from the cobs and discard the cobs.
10
Cut cherry tomatoes into quarters.
11
Add the corn, cherry tomatoes, cilanto, salt, pepper, lime juice, olive oil, minced chili pepper (if using) and toss to combine.
12
Let sit for an hour to allow the flavors to combine.
13
May be made in advance and held in the refrigerator for up to 8 hours.
156
kcal
Calories
8
g
Fat
21
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cobs corn fresh with husk, 6 ounces cherry tomatoes quartered, 3 tablespoons cilantro minced, 1/2 teaspoon sea salt, and more.
Yes, Grilled Corn and Cherry Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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