Charred Corn and Tomato Salsa


  • 3 medium tomatoes
  • 1 ear corn, shucked
  • ½ white onion, cut into wedges
  • 1 jalapeño pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons distilled white vinegar
  • kosher salt and black pepper
  • + 1 more ingredients
    • tortilla chips, for serving

1. Heat broiler to high. Place the tomatoes, corn, onion, and jalapeño on a rimmed baking sheet and broil, turning occasionally, until charred, 8 to 10 minutes; let cool. 2. Cut the corn kernels off the cob and transfer to a medium bowl. Roughly chop the tomatoes, jalapeño, and onion and add to ...

View full recipe at SpringPad


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