Ring Bros. Marketplace - Grilled Corn and Tomato Salsa

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Recipes

Grilled Corn and Tomato Salsa
Serves 4

2 large ears Corn, husked
1 Tbsp. Olive Oil, plus more for brushing
1 large Tomato, thick sliced
1/4 cup Red Onion, thick sliced
1 Tbsp. Red Wine Vinegar
1 Tbsp. Basil, chopped
Salt and Pepper to taste

Preheat grill to medium. Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs. Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.

Brush the onions with olive oil and grill until well browned. Chop the onions and place them into a bowl with the vinegar.

Add the corn, chopped tomatoes, reserved tomato juice, onions, basil, and olive oil to the onions. Toss well. Adjust seasonings. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.