Corn and Tomato Salsa

This corn & tomato salsa is so delicious. The fresh ingredients like summer corn and tomatoes is what really makes this dish.

I love summer. I enjoy taking advantage of nature’s fresh bounty during these few months. Corn and tomatoes are at their best this time of year. So it is only fitting to prepare a corn and tomato salsa using fresh seasonal ingredients. While you could use canned corn for this recipe…in good conscience, I cannot recommend it when corn is so readily available right now.

corn tomato salsa ingredients

Ingredients                                       Serves: 6

4 ears of fresh corn

1 pint grape tomatoes (cut in quarters)

1/4 cup fresh cilantro (chopped)

1/2 red onion (chopped)

2 cloves fresh garlic (minced)

1 cup queso blanco (cheese)

1 poblano pepper

1/4 cup extra virgin olive oil

1/4 tsp sea salt

2 tbsp red wine vinegar

fresh cracked black pepper to taste

Directions

Preheat oven to 400ºF

Roast the corn for 30 minutes. Keep corn in their husks but be sure to trim any hanging parts or extra silk from the tips.

roasted corn

Set oven to broil setting and roast poblano pepper for 5 minutes each side until it is charred (10 minutes total)

roasted poblano pepper

Put pepper in a closed plastic baggie and let sweat or steam for 10 minutes

While the pepper is in the bag, cut the kernels off of the corn (once cool), using a sharp knife

Place corn in large bowl

Remove pepper from bag and remove charred skin and seeds from inside

Finely chop the pepper and add to bowl

Add onion, tomatoes, garlic, cilantro

corn tomato salsa ingredients 2

Chop queso blanco and add to bowl along with vinegar, oil, salt and pepper

Stir to combine

corn & tomato salsa2

 Let sit in refrigerator for at least 2 hours for flavors to “marry”

corn and tomato salsa

Corn and Tomato Salsa
 
A simple recipe for corn and tomato salsa that is bursting with flavor
Author:
Recipe type: Side
Serves: 6
Ingredients
  • 4 ears of fresh corn
  • 1 pint grape tomatoes (cut in quarters)
  • ¼ cup fresh cilantro (chopped)
  • ½ red onion (chopped)
  • 2 cloves fresh garlic (minced)
  • 1 cup queso blanco (cheese)
  • 1 poblano pepper
  • ¼ cup extra virgin olive oil
  • ¼ tsp sea salt
  • 2 tbsp red wine vinegar
  • fresh cracked black pepper to taste
Instructions
  1. Preheat oven to 400ºF
  2. Roast the corn for 30 minutes. Keep corn in their husks but be sure to trim any hanging parts or extra silk from the tips.
  3. Set oven to broil setting and roast poblano pepper for 5 minutes each side until it is charred (10 minutes total)
  4. Put pepper in a closed plastic baggie and let sweat or steam for 10 minutes
  5. While the pepper is in the bag, cut the kernels off of the corn (once cool), using a sharp knife
  6. Place corn in large bowl
  7. Remove pepper from bag and remove charred skin and seeds from inside
  8. Finely chop the pepper and add to bowl
  9. Add onion, tomatoes, garlic, cilantro
  10. Chop queso blanco and add to bowl along with vinegar, oil, salt and pepper
  11. Stir to combine
  12. Let sit in refrigerator for at least 2 hours for flavors to “marry” and enjoy

Enjoy!

Linky Love
  • Comments ( 23 )

  • avatar
    Gluten Free A-Z

    Lisa,
    Visiting from Friday Favorites. Love this recipe! Pinning it.. thanks

    • avatar
      LisaDLS

      Delicious and definitely glut-free!

  • avatar
    Diane (@SimpleLivingEat)

    What a great seasonal salad. Love the seasoning.

    • avatar
      LisaDLS

      Thanks Diane. Definitely don’t want to overpower that sweet summer corn.

  • avatar
    Nisha

    Thats looks sooo yummy, gotta try it!

  • avatar
    Erica {let why lead}

    Okay, girl, my mouth is watering! I made something like this yesterday, but with avocado. But what has me sold on this recipe is the poblano. I’m pinning right away! Thanks!

  • avatar
    lydiaf1963

    This looks absolutely delicious! I’m pinning this and will probably make it this week. Thanks so much for sharing at the Get Inspired Weekend Blog Hop 🙂

    • avatar
      LisaDLS

      I really hope you get to try it. It’s a winner!

  • avatar
    Jo-Lynne {Musings of a Housewife}

    Oh my goodness, that looks WONDERFUL! Thanks for linking up!

  • avatar
    mitzismith116124507

    Just stopping by from Motivation Monday– this looks delicious– pinning for later thanks

  • avatar
    threekidsandafish

    Yummy looks delicious and healthy, a win win! I love the vibrant colors!
    Cathy

  • avatar
    lelaburris

    Yum!! This looks so good! I can’t wait to try it! I’m hosting a link party at my blog http://www.inthenewhouse.com on Thursday and I’d like to invite you to stop by and share one of your posts. I hope you can make it! –Lela @ In The New House Designs

  • avatar
    April J Harris (@apriljharris)

    Your Corn and Tomato Salsa looks so fresh and delicious, Lisa! I’ve pinned it and will tweet too. Thank you so much for being a part of the Hearth and Soul hop.

  • avatar
    JaneEllen

    oh heavens, this looks so awesome for summer, want to just eat the salsa as is. Am so hungry for fresh veggies. Printed this out to make soon.
    Happy daze

    • avatar
      LisaDLS

      Yes, it’s a great time for a salad. Do enjoy!

  • avatar
    eclecticredbarn

    Wow, this recipe looks awesome. Pinning.
    Thanks for sharing at Wake Up Wednesday,
    Bev

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