Grilled Corn Salsa
Grilled Corn Salsa certainly fits my bill for Homestyle Cooking! What to do with the garden harvest as it starts to roll in is always a fun problem to have. We had some corn from the neighbors, tomatoes and basil out of our backyard, and a red onion that was dying to be used. My wife found a good sounding recipe on The Cooking Channel and she was off like a shot.
- 10 large ears corn, husked
- 1/3 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 8 vine-ripened tomatoes, about 1 pound total
- 1 cup diced red onion, 1/4-inch dice
- 4 tablespoons red wine vinegar, or more to taste
- 1/2 cup julienne fresh basil leaves
1-Brush the corn with olive oil and season with salt and pepper. Grill until light gold all over and cooked, about 12 minutes. Once the cool cut off the kernels.
2-Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, cooking with indirect heat. Cover the grill and cook until the tomatoes begin to soften, about 15 minutes. When they cool peel them. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a strainer into a bowl. Reserve the juices and chop the rest.
3-Combine the onions with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
4-Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Season with salt and pepper, and add remaining vinegar
This stuff was awesome! We had it as a side to dish to some less than inspiring turkey burgers ( Sorry, Honey). I want to make it a bit more hearty by adding some Black Beans.
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