Fresh corn, tomatoes, onions, and parsley are tossed with a sweet-hot vinaigrette to make this favorite summertime salsa. Pair with tortilla chips for a colorful appetizer or serve alongside grilled burgers, chicken, or ribs.
Outstanding
- 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
Preparation
- 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).
- 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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