Recipe

Creole Roasted Fresh Corn-Tomato Salsa

Recipe
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Photo by cdilaura

This recipe was entered in the contest for Your Best Corn off the Cob
Chef
cdilaura's 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...
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.

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Serves 10

2 ears of fresh corn Ask a question about this ingredient

butter or olive oil for brushing Ask a question about this ingredient

Tony Chachere’s Creole Seasoning for dusting Ask a question about this ingredient

1 pint grape tomatoes, quartered Ask a question about this ingredient

2 scallions, chopped Ask a question about this ingredient

1 lime, juiced and zested Ask a question about this ingredient

1 jalapeno or red chili, finely chopped Ask a question about this ingredient

.50 ounces cilantro, chopped Ask a question about this ingredient

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.
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Wrap each ear of seasoned corn separately and cook on the grill for 10 minutes, rotating every 2-3 minutes.
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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}.
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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.
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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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1 Comment on Creole Roasted Fresh Corn-Tomato Salsa

SouffleBombay added 9 months ago

I make something very similar...often. Folks can never get enough. I think sometimes the most simple dishes are spectacular! Love your addition of lime zest!