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Grilled Corn and Tomato Salsa has fresh corn kernels, tomatoes, red onion, garlic, and jalapeno peppers – all grilled to enhance the flavor, then combined with herbs and seasonings to create a sensational salsa.
Delicious Grilled Vegetable Salsa
Firing up the grill this weekend? Add this fantastic Grilled Corn and Tomato Salsa to the menu at all of your summer parties and cookouts!
This easy salsa is full of fresh vegetable flavors with a wonderful smoky flavor plus a bright splash of citrus, and a gentle kick of zesty heat in every bite. It’s perfect scooped up with tortilla chips, or spoon some over your grilled chicken, steak, or fish.
Why You’ll Love Grilled Corn and Tomato Salsa
- This dish is a delicious change from serving the same old chips and salsa.
- The flavors are smoky and intense thanks to grilling the vegetables before chopping and mixing.
- A perfect combination of herbs, spices and seasonings complement the smoky vegetable salsa so well.
Key Ingredients & Substitutions
- Corn – Buy fresh corn on the cob for this recipe. Husk the corn and remove all silk strands.
- Tomatoes – We suggest buying vine tomatoes (this is the variety that is sold with the tomatoes still-on-the-vine at the supermarket) or Roma tomatoes. Both varieties have a mild flavor and a strong internal structure that will hold up to grilling.
- Red Onion
- Limes
- Lemon
- Full Head of Fresh Garlic – You’ll cut a full head of garlic in half and grill one half of it for this recipe.
- Jalapeno Peppers
- Extra Virgin Olive Oil
- Tomato Paste
- Fresh Cilantro
- Seasonings and Herbs – Including kosher salt, roasted ground cumin, ground white pepper, ground coriander, and dried oregano.
- Tortilla Chips – For serving.
Special Tools You’ll Need
- Grill (or ribbed grill pan)
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Large Sheet Pan or Platter
- Strainer
- Small Bowl
- Pastry Brush
- Long Handled Tongs
- Bundt Pan – if using this method to cut corn kernels off the cob
- Garlic Press
- Citrus Juicer
- Mixing Bowl
How do I make Grilled Corn and Tomato Salsa?
- Preheat the grill to high.
- Husk the corn and remove silk.
- Cut tomatoes in half and remove the seeds into a strainer placed over a small bowl. (You’ll want to discard the seeds but save the tomato juices.) Note that you’ll only be grilling half of the tomatoes.
- Peel and cut the red onion into slices.
- Cut the head of garlic, limes, and lemon in half horizontally.
- Place all of the prepared vegetables on a sheet tray or platter, along with the whole jalapenos.
- Brush vegetables with oil.
- Place the vegetables on the grill and cook long enough to char, turning to char both sides.
- Remove vegetables from the grill to cool slightly.
- Cut corn kernels from the cob once cool enough to handle. Add to a mixing bowl with diced tomatoes and their juices.
- Dice the charred onions and jalapenos (remove the stem and seeds) and add to the bowl.
- Squeeze the garlic from its skin, then press through a garlic press and add to the mixing bowl.
- Add remaining herbs and seasonings and mix well.
- Serve with tortilla chips or as a condiment on top of grilled chicken, beef, or fish.
Frequently Asked Questions
- Can I make Grilled Corn and Tomato Salsa ahead of time? Yes – this salsa can be served warm off the grill or chilled.
- How do I store any leftovers? Cover and refrigerate for up to three days. Just note that the vegetables will soften the longer they sit.
This Grilled Corn and Tomato Salsa originally appeared on A Family Feast in August 2015. We’ve updated the photos and post, but the delicious recipe remains the same.
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Grilled Corn and Tomato Salsa
Grilled Corn and Tomato Salsa has fresh corn kernels, tomatoes, red onion, garlic, and jalapeno peppers – all grilled to enhance the flavor, then combined with herbs and seasonings to create a sensational salsa.
Ingredients
4 ears fresh corn
8 medium-to-large vine ripened tomatoes, or 16 plum tomatoes
1 large red onion
2 fresh limes (cut horizontally)
1 fresh lemon half (cut horizontally)
1/2 head fresh garlic, cut in half horizontally
4–6 medium jalapeños, left whole, depending on your heat tolerance
4 tablespoons olive oil
2 tablespoons tomato paste
1/4 cup fresh cilantro, chopped
2 teaspoons kosher salt
1 teaspoon roasted ground cumin
1/2 teaspoon white pepper
1/2 teaspoon ground coriander
1 teaspoon dry oregano
Tortilla chips for dipping
Instructions
- Preheat grill to high.
- Husk and remove silk from corn. Place on a large sheet pan or platter (this will be used to carry all of the vegetables from the kitchen to the grill.)
- Cut tomatoes in half horizontally and over a strainer that has been placed inside a bowl. Scoop out seeds. Discard seeds but leave the reserved liquid in the large mixing bowl. Take half of the cut tomatoes and place cut side up on the tray with the corn. (Note: Only half of the tomatoes will be grilled). The rest of the tomatoes that will not be grilled can be cored and diced and added to the mixing bowl with the juice.
- Peel and cut the large red onion horizontally into six thick slices. Place on tray with corn and tomatoes to be grilled.
- Cut a head of garlic in half horizontally and place on tray cut side up with other vegetables. Leave skin on but remove end so that it sits up straight without tipping.
- Place cut limes on the tray with other vegetables along with the cut lemon. Both the lemon and limes should have the end slightly trimmed off so they sit straight without tipping.
- Place the whole jalapeños on the tray with the fruit and vegetables.
- Bring the tray to the grill and with the olive oil, brush the tops off all fruits and vegetables and place them all on the grill cut side down. (Leave jalapeños whole). Brush the tops with the rest of the oil. You only need to put a slight char on everything so only cook for as long as it takes to char the outsides, flipping as needed.
- Remove all grilled vegetables and fruit to the tray and turn off the grill.
- Once cool enough to handle, cut the corn kernels off the cob and add kernels to the large mixing bowl with the diced tomatoes already inside.
- Remove the skin and core from the grilled tomatoes and dice. Add to the mixing bowl.
- Cut the onion into small dice and add to the mixing bowl.
- Squeeze the juice from the limes and lemon halves into the bowl with a strainer to catch the seeds.
- Squeeze the garlic out of the skins onto your cutting board and press through a garlic press into the bowl.
- Remove stems and seeds from the peppers and dice the flesh into small pieces. Add to the bowl. Discard seeds and stem.
- Add the remainder of the ingredients (except the chips) to the bowl and mix to combine. Taste and adjust seasoning.
- Serve with the tortilla chips.
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