Grilled Corn & Tomato Salsa

Grilled Corn & Tomato Salsa
Photo by Brian Hagiwara


  • 1 canned chipotle chile, finely chopped
  • 2 ears corn, husked
  • ¼ cup very finely diced red onion
  • ½ tsp. salt; more to taste
  • Olive oil for brushing
  • 1 tsp. finely chopped garlic
  • 1 Tbs. extra-virgin olive oil
  • + 3 more ingredients
    • 5 ripe plum tomatoes
    • 2 Tbs. fresh lime juice
    • 1 Tbs. finely chopped fresh oregano or 2 tsp. dried

Heat the grill. Brush the corn with olive oil and grill over medium-hot coals until tender and slightly blackened, about 10 min. Scrape the kernels from the cob and reserve. Grill the tomatoes over medium-hot coals until the skins are blistered and charred, about 8 min. Slice the tomatoes lengthw...

View full recipe at Fine Cooking


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