Corn and Tomato Salsa

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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

Originally published June 26, 2013. Republished 6/2018.

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Corn and Tomato Salsa

A simple recipe for corn and tomato salsa that is bursting with flavor

  • Author: Lisa
  • Yield: 6 1x
  • Category: Side
Scale

Ingredients

  • 4 ears of fresh corn
  • 1 pint grape tomatoes (cut in quarters)
  • 1/4 cup fresh cilantro (chopped)
  • 1/2 red onion (chopped)
  • 1 clove 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

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!




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