Grilled Corn Salsa

Name: Grilled Corn Salsa
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 8
Cuisine: Mexican
Ingredients: 118 milliliters julienne fresh basil leaves; 10 larges ears corn, husked; 79 milliliters extra-virgin olive oil, plus more for brushing; 237 milliliters diced red onion, 1/4-inch dice; 4 Tbsps red wine vinegar, or more to taste; 8 servings Salt and freshly ground pepper; 8 vine-ripened tomatoes, about 1 pound total

The recipe Grilled Corn Sals If you have julienne basil leaves, ears corn, wine vinegar, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Corn

Equipment you will use

Grill

Let cool and cut off the kernels. Discard the cobs.

Core the tomatoes and cut a small X on the bottom of each.

Ingredients you will need

Tomato

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Equipment you will use

Grill

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.

Ingredients you will need

Tomato

Juice

Seeds

Equipment you will use

Sieve

Bowl

Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar.

Ingredients you will need

Vinegar

Onion

Equipment you will use

Bowl

Let marinate until the color changes, about 10 minutes.

Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.

Ingredients you will need

Tomato Juice

Olive Oil

Seasoning

Tomato

Vinegar

Onion

Pepper

Basil

Salsa

Corn

Salt

Serve with tortilla chips or as a topping for tacos.

Ingredients you will need

Tortilla Chips

Equipment

Grill

Sieve

Bowl

Ingredients

Servings:

118milliliters

julienne fresh basil leaves 10larges

ears corn, husked 79milliliters

extra-virgin olive oil, plus more for brushing 237milliliters

diced red onion, 1/4-inch dice 4Tbsps

red wine vinegar, or more to taste 8servings

Salt and freshly ground pepper 8

vine-ripened tomatoes, about 1 pound total

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.