Creole Roasted Fresh Corn-Tomato Salsa

By cdilaura
July 30, 2011
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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
  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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