Creole Roasted Fresh Corn-Tomato Salsa Recipe on Food52

Make Ahead

Creole Roasted Fresh Corn-Tomato Salsa

August 20, 2019
0 Ratings
Author Notes

It’s not very difficult to make your own salsa and it’s fresher, cheaper and often solicits a lot of “mmmmms” from anyone you share it with. Plus, a really good salsa can not only make a good app, but goes really well with something like grilled fish, chicken, burgers, pork chops, you name it, adding a more interesting and flavorful accompaniment than anything you’ll find in a plastic bottle. —cdilaura

  • Serves 10
  • 2 ears of fresh corn
  • butter or olive oil for brushing
  • Tony Chachere’s Creole Seasoning for dusting
  • 1 pint grape tomatoes, quartered
  • 2 scallions, chopped
  • 1 lime, juiced and zested
  • 1 jalapeno or red chili, finely chopped
  • .50 ounces cilantro, chopped
In This Recipe
  1. Light the grill and while that warms up, shuck each ear of corn and brush with butter {or olive oil if you prefer} and sprinkle a generous amount of Tony Chachere’s Creole seasoning on all sides of the corn until covered.
  2. Wrap each ear of seasoned corn separately and cook on the grill for 10 minutes, rotating every 2-3 minutes.
  3. While the corn is cooking, chop and add the remaining ingredients to a mixing bowl. {Tip: Use only half a jalapeno or chili if you prefer a milder salsa}.
  4. Once the corn is done, let it cool slightly and then stand on the flat end of the cob and take a sharp knife down length of the corn to remove all the kernels.
  5. Add the bowl and toss well to break up the corn and mix all the flavors together. Serve in a bowl or to jazz it up a bit, take a tablespoon and fill tortilla chip “scoops” individually on a plate.
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Some people were born with a silver spoon in their mouth, mine was wooden. With an Italian heritage on one side and a Lebanese heritage on the other, good food was never hard to find. I grew up with Sunday dinners at Grandma’s, big pots of sauce simmering away on the stove all day and hand cut pasta drying on the rack in the basement. The perfume of lemon, garlic, garden grown herbs and other fresh ingredients always scented our family kitchens. So it is no surprise that my love for fresh, hand-prepared food is something I now love to share with new and old friends. Because of that, I put on my apron, sharpened my knives and started a blog and NYC supper club called [email protected] to continue spreading the good food love.

    1 Review

    SouffleBombay August 1, 2011
    I make something very similar...often. Folks can never get enough. I think sometimes the most simple dishes are spectacular! Love your addition of lime zest!