recipe goodness :: creole roasted fresh corn-tomato salsa

Creole Roasted Corn-Tomato Salsa

It’s not very difficult to make your own salsa and it’s fresher, cheaper and often solicits a lot of “mmmmms” from anyone you share it with. Plus, a really good salsa can not only  make a good app, but goes really well with something like grilled fish, chicken, burgers, nachos, you name it, adding a more interesting and flavorful accompaniment than anything you’ll find in a plastic bottle.

Creole Roasted Fresh Corn-Tomato Salsa

2 ears of corn, shucked
butter or olive oil for  brushing
Tony Chachere’s Creole Seasoning for dusting
1 pint grape tomatoes, quartered
2 scallions, chopped
1 lime, juiced and zested
1 jalapeno or red chili, finely chopped
small handful of cilantro, chopped
salt and pepper to taste

Light the grill and while that warms up, shuck each ear of corn and brush with butter {or olive oil if you prefer} and sprinkle a generous amount of Tony Chachere’s Creole seasoning on all sides of the corn until covered. Wrap each ear of seasoned corn separately and cook on the grill for  10 minutes, rotating every 2-3 minutes. While the corn is cooking add the remaining ingredients to a mixing bowl. {Tip: Use only half a jalapeno or chili if you prefer a milder salsa}. Once the corn is done, let it cool slightly and then stand on the flat end of the cob and take a sharp knife down length of the corn to remove all the kernels. Add the bowl and toss well to break up the corn and mix all the flavors together. Serve in a bowl or to jazz it up a bit, take a tablespoon and fill tortilla chip “scoops” individually on a plate.

Creole Roasted Corn-Tomato Salsa and Chips

If this sounds appetizering, you might also like these recipes:
Pink Fizzy Lemonade Cocktails Beat the Heat
Avocado & Tropical Fruit Salsa
Bison, a Better Burger Worth Biting Into

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6 Comments

Filed under @home {recipes to love}

6 responses to “recipe goodness :: creole roasted fresh corn-tomato salsa

  1. Brian

    That looks really tasty. You’ve got to love the summer time. I agree that it’s always better to make things from scratch…at least then you know what’s going in your food!!!

  2. Kelly

    Since corn is so fresh and tasty here in the midwest, I’m grateful to have a new recipe for it! This looks fabulous!

    I love how you use such simple ingredients to make healthy meals and sides, it makes cooking much less intimidating!

  3. Reagan

    As a type 1 diabetic, this salsa really hits the spot — tasty, but healthy. Thanks so much for yet another great recipe!

  4. Nora

    There’s just no comparing a topping like this to something that goes “blurp” out of a bottle. Chop, chop, combine and you are on your way to a happy…not to mention healthy… accompaniment to a meal. Vitamins and antioxidants galore! Thanks for helping us make good choices!

  5. Sarah

    As my mom always used to say…delicious and nutritious! Now that I’m older I understand how truly great the combination is. Thanks as always for sharing these beautiful looking recipes!

  6. Jo

    I “snack” more than I “meal”, and this recipe looks like one that won’t make me feel guilty! Nutritious, filling, and something that I can keep around for when my stomach starts to rumble!!

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