Grilled Corn Salsa with Roasted Tomatoes

Grilled Corn Salsa with Roasted Tomatoes. The ideal summer salsa for when the sweet corn and tomatoes are at their most plentiful and best.

Grilled Corn Salsa with Roasted Tomatoes

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Grilled Corn Salsa with Roasted Tomatoes

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

Course: Side Dish

Cuisine: Mexican Inspired

Calories: 456 kcal

Author: Barry C. Parsons

Ingredients

• 4 plum tomatoes diced
• 2 cloves minced garlic
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil
• ½ a small red onion diced small
• 1 large roasted red pepper diced small
• 1 large roasted orange pepper diced small
• 1 minced jalopeno pepper optional
• 2 large ears grilled corn removed from cob
• Zest and juice of 1 lime
• ½ tsp ground cumin
• ¼ cup chopped fresh cilantro
• 1 tablespoon brown sugar
• 1-2 tablespoons hot sauce
• Salt and pepper to season

Instructions

1. Toss the tomatoes, garlic, salt pepper and olive oil all together in a 9x9 inch glass baking dish and roast for about 45 minutes tossing occasionally. Most of the liquid should be steamed off the bottom of the pan.
2. Remove from oven and add all the remaining ingredients.
3. Toss all ingredients together and allow the salsa to sit, covered, in the refrigerator for a couple of hours before serving.

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.