I made this ages ago for a party but have had a busy few weeks and no time to post. Better late than never, I guess!
I was inspired by an Epicurious recipe for a corn and tomato bruschetta, though I changed it up quite a bit to make it more like a salsa. It really worked. It was light and summery and fresh. Epicurious suggests serving it over burgers or quesadillas. I think it would be nice over grilled fish as well.
Grilled Tomato and Corn Salsa
Loosely adapted from Epicurious
2 large ear of yellow corn, husked
1 small red onion (about 6 ounces), peeled, halved through root end
Olive oil (for grilling)
1 1/2 pounds medium tomatoes (such as cluster or vine-ripened; something firm and not watery, about 5)
1 garlic clove, minced
1 tablespoon fresh lime juice
1/8 teaspoon hot smoked Spanish paprika*
pinch of cayenne, optional
Prepare grill (medium heat). Brush corn and onion with oil; sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool.
The recipe then recommends coring the tomatoes, halving, and squeezing out the juices and seeds before giving them a coarse chop. This made a huge mess, and frankly, I’m not convinced it was worth it. I think a better approach would be to core the tomatoes and dice. Then grab them loosely and give them a little shake over a sink to get out the excess liquid. I can’t vouch for this approach since I didn’t try it, but suffice it to say, I don’t think having a bit of extra tomato innards in the salsa is a bad thing, so if it makes things easier, give it a try. Whatever you do, put the tomatoes into a bowl.
Cut the corn kernels from cob and toss in with the tomatoes. Dice the onion and add that too. Mix in garlic, lime juice, paprika, and a splash of olive oil. Toss in a pinch of cayenne if you want a bit of heat. Season to taste with salt and pepper.
The dish can be made a few hours in advance and the leftovers held up alright overnight in the fridge.
I served it up with tortilla chips and a big bowl of my super delicious guacamole.