Charred Corn Salsa

by Kate on August 21, 2013

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One of the best things about living in New Jersey is that we have some amazing tomatoes in the summer. Most of our produce is pretty amazing. They don’t call us The Garden State for nothing, ya know. Although I know we have many other nicknames, but back to the tomatoes. I love making a variety of dishes using our bounty of them. I make fresh pasta sauce, salads and even tomato pie.  That tomato pie is amazing! It tastes like eating bruschetta but in pie form. Crazy good! But my favorite thing to make is salsa.

I’m a big time evening snacker. Some nights my sweet tooth flips into high gear and ice cream is the only thing that can calm it. Other times, I need something salty. In that case I need chips and salsa. I’m not even kidding. I definitely snack on tortilla chips with salsa once or twice a week. This Charred Corn Salsa is a new love for me though. Sure, I always add tomatoes, peppers and onions but the other night as I was snacking, it hit me. Roasted corn that’s got a nice smoky char to it would be amazing in salsa! Oh boy, was I right.

Charred Corn Salsa - FoodBabbles.com

This salsa has a medium heat to it but feel free to take it up a notch or bring it down to a mild warmth. Fresh tomatoes meld with red onion, lime juice and cilantro for a fresh, flavorful salsa that goes perfectly with tortilla chips. Usually I go for the plain tortilla chips for my evening snacking or summer entertaining but I was recently sent some Green Giant Veggie Snack Chips and I’m hooked! I got to sample their Green Giant Multi-Grain Sweet Potato Chips that are barbecue flavor. The girls and I love having these chips with a sandwich at lunch. The crisp, smoky barbecue flavor is addictive and I liked the slight sweetness from the sweet potatoes, something a little different from the average chip.

Green Giant Veggie Chips Key Visual 3

I also got to sample the Green Giant Roasted Veggie Tortilla Chips in their Garden Ranch Flavor. These really pack a flavor punch!  These chips are made with real vegetables, have 17 grams of whole grain per serving and are naturally flavored. The best part, it contains 0 grams of trans fat and 30% less fat compared to regular chips! Now, these little chips certainly aren’t a replacement for real veggies but I feel pretty good snacking on them compared to my ordinary plain ol’ tortilla chips. And these taste better! They were the perfect carrier for this Charred Corn Salsa. My girls love eating them straight up. I liked that there were vegetables hidden in there. Win/Win.

Enjoy!

~K

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

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Charred Corn Salsa

Prep Time: 20 minutes

Yield: 2 cups

Charred Corn Salsa

Smoky charred corn and fresh ripe tomatoes combine with peppers, garlic, onions and more to create a vibrant, easy to make fresh salsa.

Ingredients

  • 2 ears of fresh corn
  • 4 tablespoons olive oil, divided
  • 1 cup chopped plum tomatoes
  • 1 small jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 1/4 cup red onion
  • 1/4 cup fresh cilantro, coarsely chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • 1 tablespoon cider vinegar
  • Green Giant Roasted Veggie Tortilla Chips, for serving

Instructions

  1. Preheat oven to 425 degrees. Rub corn ears with 2 tablespoons olive oil. Roast the corn in preheated oven until lightly browned outside and tender, turning occasionally to brown on all sides.. Remove from oven and cool. Once cool enough to handle, cut the kernels from the cobs and cool completely.
  2. In a large bowl, combine tomatoes, jalapeño, garlic, red onion, cilantro, cumin, salt, lime juice, cider vinegar, cooled charred corn and remaining olive oil. Set aside at room temperature for 1 hour to allow flavors to marry.
  3. Serve with Green Giant Roasted Veggie Tortilla Chips. Store any leftovers refrigerated.
http://foodbabbles.com/2013/08/charred-corn-salsa/

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{ 18 comments… read them below or add one }

Cathy Pollak ~ Noble Pig August 21, 2013 at 11:05 am

Been dying to try those chips! Would love to scoop up this salsa with a bunch of them…yummy.

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Kate August 21, 2013 at 3:02 pm

They’re really so very tasty! I love them. And this salsa is something I’ve made 4 times since the first time I made it about a week and a half ago. So good!

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Deanna Segrave-Daly August 21, 2013 at 1:10 pm

Ahhh – this recipe is summer in a bowl for sure – as much as some days I muse about living in California where I could have an avocado and lemon tree in my yard, nothing beats being local to amazing corn & tomatoes!

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Kate August 21, 2013 at 3:02 pm

Oh I would loooove to have an avocado or lemon tree too but you’re right, our corn and tomatoes are so wonderful here.

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Jessica@AKitchenAddiction August 21, 2013 at 1:18 pm

Corn salsa is a summer favorite around here! I would love eating it with these veggie chips!

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Kate August 21, 2013 at 3:03 pm

Those veggie chips surprised me in such a wonderful way. They’re so good! And the salsa is the perfect snack to go along with them.

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Susan August 21, 2013 at 1:24 pm

There’s nothing like Jersey tomatoes – this looks delicious!

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Kate August 21, 2013 at 3:03 pm

Thank you Susan!

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Ruthy @ Omeletta August 21, 2013 at 1:45 pm

Love, love, love corn salsa, and I bet that charring it brings out such great flavor! I’d make mine turbo hot, but I’m a bit of a sadist that way :) Keeping an eye out for those Ranch tortilla chips- they look good!

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Kate August 21, 2013 at 3:04 pm

Yes! Roasting the corn before adds a little smokiness to the salsa. So nice and I like mine pretty hot too but my little girls and husband do not. So alas, the middle road it is. You and I need to get together and make a turbo hot batch!

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Sylvia August 21, 2013 at 2:15 pm

I grew up in NJ and I agree that you cannot get a better tomato. Oh how I miss them and the silver queen corn. I’ll have to try your Charred Corn Salsa. Sounds yummy! Now I’m going to look at your Tomato Pie. Sounds like something will could be my favorite.

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Kate August 21, 2013 at 3:06 pm

Thanks Sylvia! This salsa is wonderful and that tomato pie… oh that pie is incredible! Hope you enjoy them both should you make them.

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Barbara | Creative Culinary August 21, 2013 at 2:21 pm

I first made corn salsa just a couple of years ago, I don’t know…for some reason it had always just sounded a bit weird. Oh my…I think I ate half of it with a spoon before any ever touched a chip. Now I’m a fan…and this looks terrific!

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Kate August 21, 2013 at 3:07 pm

Thanks Barb! Corn salsa does sounds a bit strange at first but it truly is a wonderful addition to a tomato salsa.

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Meghan @ The Tasty Fork August 21, 2013 at 9:20 pm

I’m so mad I didn’t try any Jersey corn when I was there last weekend. Can you just ship some salsa and chips to me??!! It looks SO good!

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Kate August 22, 2013 at 8:41 pm

Oh I’m so mad you were in New Jersey and I didn’t know!! We could have met up for a cup of coffee or something :( Next time you pass through definitely let me know! And thank you ;) This salsa is so fresh and flavorful. It’s been a huge hit around here.

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Liz August 22, 2013 at 9:23 pm

Your salsa with the charred corn sounds fantastic! I think I’d keep eating until it all disappeared…so irresistible with garden tomatoes :)

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Kate August 23, 2013 at 2:01 pm

Thank Liz! It really was irresistible and each batch I’ve made disappeared quickly.

Reply

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