Corn and Tomato Salsa

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


  • 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


  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