Smoky Grilled Corn Salsa

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IngredientsSmoky Grilled Corn Salsa

  • 6 plum tomatoes halved
  • 4 medium ears of sweet corn, husks removed
  • 2 medium sweet yellow peppers halved
  • 2 medium green peppers halved
  • 3 jalapeno peppers, halved and seeded
  • 1 medium red onion, cut in ½ inch slices
  • ¼ cup fresh cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 5 garlic cloves minces
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon pepper


  1. Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10 to 12 minutes or until tender, turning occasionally.
  2. Allow vegetables to cool slightly.  Remove corn from cobs, transfer to a large bowl.
  3. Chop the remaining vegetables and add to the corn.
  4. In a small bowl, whisk the cilantro, oil vinegar, garlic, salt, sugar, and pepper.
  5. Pour over vegetables, toss to coat. Serve warm or cold.
  6. Wear disposable gloves when cutting hot peppers, the oils can burn skin.

Avoid contact with eyes

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