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.
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.
Set oven to broil setting and roast poblano pepper for 5 minutes each side until it is charred (10 minutes total)
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
Chop queso blanco and add to bowl along with vinegar, oil, salt and pepper
Stir to combine
Let sit in refrigerator for at least 2 hours for flavors to “marry”
Originally published June 26, 2013. Republished 6/2018.
PrintCorn and Tomato Salsa
A simple recipe for corn and tomato salsa that is bursting with flavor
- Yield: 6 1x
- Category: Side
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
- 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.
- Set oven to broil setting and roast poblano pepper for 5 minutes each side until it is charred (10 minutes total)
- 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
- Chop queso blanco and add to bowl along with vinegar, oil, salt and pepper
- Stir to combine
- Let sit in refrigerator for at least 2 hours for flavors to “marry” and enjoy
Enjoy!
Comments ( 22 )
Gluten Free A-Z
Lisa,
Visiting from Friday Favorites. Love this recipe! Pinning it.. thanks
LisaDLS
Delicious and definitely glut-free!
Nisha
Thats looks sooo yummy, gotta try it!
LisaDLS
Thanks Diane. Definitely don’t want to overpower that sweet summer corn.
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!
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 🙂
LisaDLS
I really hope you get to try it. It’s a winner!
Jo-Lynne {Musings of a Housewife}
Oh my goodness, that looks WONDERFUL! Thanks for linking up!
mitzismith116124507
Just stopping by from Motivation Monday– this looks delicious– pinning for later thanks
threekidsandafish
Yummy looks delicious and healthy, a win win! I love the vibrant colors!
Cathy
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
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.
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
LisaDLS
Yes, it’s a great time for a salad. Do enjoy!
eclecticredbarn
Wow, this recipe looks awesome. Pinning.
Thanks for sharing at Wake Up Wednesday,
Bev