Fire-Roasted Corn Salsa

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 cups
  • Prep: 10 mins
  • Cook: 5 mins

Relish wine experts Wini Mornaville and Charles Smothermon note when serving this with grilled steak, you need structure to your wine to stand up to the meat and the bold spices of the salsa. They recommend a well-chilled rosé in a crisp, food-friendly style will mesh well with all that's going on in the dish.


2-- tomatoes
1-- ear of corn, husked
1/4cup finely chopped sweet onion
1-- jalapeño pepper, diced
1/2cup chopped fresh cilantro
1clove garlic, minced
2tablespoons fresh lime juice
1/2teaspoon cumin
1/4teaspoon freshly ground black pepper
1/2teaspoon salt


  1. Prepare the grill.
  2. Place tomatoes and corn on grill grate over high heat until lightly charred and tender.
  3. Dice tomatoes. Cut kernels off corn. Combine tomatoes and corn kernels with remaining ingredients.

Recipe by Peter Bronski.

Nutritional Info *per serving

  • Calories 15
  • Glycemic Load 0
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 75mg
  • Potassium 90mg
  • Carbohydrate 3g
  • Fiber 1g
  • Sugars 1g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 10%
  • Calcium 0%
  • Iron 0%