The Scoop
A tangy and smoky corn salsa perfect for summer parties.
Don't be all corny and shy and such. Instead, be the king of the block as you add this little cobb-cutter to your summer celebration menu! Our Block Party Corn Salsa is the best burst of summer in a bowl! The field-fresh, juicy, and sweet grilled corn on the cob is gently stripped and joined with a marvelously tangy and spicy mixture of seasonings fit for the chip-taking. The smoky grilled tomatoes are definitely the explanation point to this chip-dipping deliciousness. The next neighborhood gnashing needs this Block Party Corn Salsa, and you are just the royalty to bring it on! So don't be bashful, roll out the red carpet on the sidewalk and make some today. Word on the street is it's best around!
Ingredients
- 1/3 cup extra-virgin olive oil, plus more, to taste, for brushing
- 10 large ears corn, husked
- salt, to taste
- black pepper, to taste
- 8 tomatoes, vine-ripened
- 1 cup red onion, diced to 1/4-inch pieces
- 4 tablespoons red wine vinegar, divided
- 1/2 cup fresh basil leaves, julienned
- tortilla chips, optional, to taste, for serving
Directions
- Use a pastry brush to liberally add the extra olive oil to the ears of corn and season with the salt and the black pepper.
- Transfer the seasoned ears of corn to the grill and cook, turning every few minutes, until they are lightly golden all over and cooked through, about 12 minutes.
- Transfer the grilled corn to a clean large platter to cool.
- Use a sharp knife to cut the kernels off the ears and transfer them into a large airtight container. Discard the corn cobs.
- Use a sharp knife to core the tomatoes and cut a small "X" on the bottoms.
- Use a pastry brush to cover the tomatoes with the extra oil and season with the salt and the black pepper.
- Transfer the seasoned tomatoes to the grill, "X"-side down, away from the direct heat of the grill.
- Cover the grill and cook until the tomatoes begin to soften but aren't cooked all the way through, about 15 minutes.
- Transfer the grilled tomatoes to a clean large platter to rest until cool enough to handle.
- Cut the grilled tomatoes in half crosswise and squeeze out the juice over a sieve and into a medium bowl. Discard the tomato seeds.
- Chop the tomato flesh into bite-size pieces. Set aside.
- In a medium glass bowl, add the red onions and 2 tablespoons of the vinegar and toss to combine.
- Let the onion mixture marinate until the color changes, about 10 minutes.
- Add the chopped tomatoes, the reserved tomato juice, the red onion mixture, the fresh basil, and 1/3 cup of the olive oil to the corn kernels and toss well to combine.
- Add the salt, the black pepper, and the remaining red wine vinegar to the corn salsa and toss to combine.
- Serve with the tortilla chips.
×