Best 2 Grilled Corn And Tomato Salsa Recipes

**Grilled Corn and Tomato Salsa: A Refreshing Symphony of Summer Flavors**

Savor the essence of summer with our grilled corn and tomato salsa, a vibrant and refreshing dish that captures the season's bounty. This tantalizing salsa bursts with sweet grilled corn, juicy tomatoes, crisp red onions, and a hint of zesty jalapeños, all harmoniously blended in a zesty cilantro-lime dressing. Whether you're hosting a backyard barbecue, enjoying a casual fiesta, or simply craving a healthy and flavorful snack, this grilled corn and tomato salsa is guaranteed to tantalize your taste buds and transport you to a realm of culinary delight.

In addition to the classic grilled corn and tomato salsa recipe, we've also included three exciting variations to cater to diverse preferences and dietary needs. Our roasted tomato salsa brings a smoky, caramelized twist to the traditional recipe, while the pineapple and black bean salsa adds a tropical flair with a hint of sweetness and texture. For those seeking a spicy kick, the serrano and tomatillo salsa delivers a bold and fiery experience that will ignite your senses.

No matter your taste preferences, our grilled corn and tomato salsa, along with its delightful variations, is sure to become a staple in your culinary repertoire. So, gather your ingredients, fire up the grill, and embark on a flavor-filled journey that celebrates the vibrant flavors of summer.

Let's cook with our recipes!

GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA

Grilled Tuna Steaks with Roasted Corn and Tomato Salsa image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 ears of corn, husks removed
2 red bell peppers
2 tablespoons olive oil
1 onion, diced
2 tomatoes, peeled, seeded and coarsely chopped
1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 teaspoon of their oil
1 tablespoon sherry or red wine vinegar
3 to 4 tablespoons chopped cilantro
Juice of 1 lime
4 tuna steaks (about 1 1/2 pounds) cut 3/4-inch thick
Salt and pepper

Steps:

First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.

GRILLED CORN AND TOMATO SALSA

Grilled Corn and Tomato Salsa image

Grilling corn brings out a nice sweetness while adding just a touch of smoky flavor.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 40m

Yield 7 cups.

Number Of Ingredients 10

Ingredients

4 medium ears sweet corn
4 tablespoons olive oil, divided
1-1/2 pounds tomatoes, seeded and chopped
1 medium green pepper, chopped
1/2 cup chopped onion
1/4 cup lime juice
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Steps:

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with 1 tablespoon oil. Rewrap corn in husks and secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. , Grill corn, covered, over medium heat for 25-30 minutes or until husks are blackened and corn is tender, turning often. Cool., Cut corn from cobs; place in a large bowl. Stir in the remaining ingredients. Chill until serving.

Nutrition Facts : Calories 37 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

Choose fresh, ripe ingredients: The fresher and riper the ingredients, the better the salsa will taste. Look for tomatoes that are firm and red, and corn that is plump and sweet.
Grill the corn and tomatoes: Grilling the corn and tomatoes adds a smoky flavor to the salsa. If you don't have a grill, you can roast the vegetables in the oven.
Chop the vegetables finely: The finer you chop the vegetables, the better the salsa will blend together. You can use a food processor or a sharp knife to chop the vegetables.
Add some heat: If you like spicy salsa, add some chopped jalapeño pepper or cayenne pepper. You can also add some chili powder or cumin for a more smoky flavor.
Let the salsa chill: Letting the salsa chill for at least 30 minutes before serving allows the flavors to meld together. You can also store the salsa in the refrigerator for up to 3 days.

Conclusion:

Grilled Corn and Tomato Salsa is a refreshing and flavorful salsa that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this salsa is sure to be a hit. So next time you're looking for a delicious and easy-to-make salsa, give this recipe a try.