Roasted Corn Salsa

8 ingredients
2 steps

Ingredients

  • 3 ears corn, shucked
  • 4 medium tomatoes (about 1 1/2 lb.), chopped
  • 2 onions, diced
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • salt and black pepper
  • 1/4 teaspoon Tabasco sauce (or to taste)
  • 2 tablespoons chopped flat-leaf parsley

Directions

  1. 1
    Preheat a broiler or prepare a charcoal fire and let burn to a gray ash. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you'll have about 3 cups).
  2. 2
    In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.

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