BY
One of the most common questions I get this time of year is “What can I do with tomatoes??” “How should I cook my zucchini??” Seems like anyone with a garden has always got plenty of both! So this week (and throughout the coming month really) I’m going to devote time to the garden bounty and show you a few things I like to do with mine. And if you’re wondering why I’m talking in “I” and not “we” it’s because Kate will be spending her week trying not to get swept away by hurricane Gustav! Keep her in your thoughts this week so she can be back cookin’ real soon.
Onto the food-
This dish was created out of necessity last summer when I had tomatoes coming out of my ears. We loved it so much we literally made it several times a week. However we never get tired of it, because as you’ll see there’s lots of different ways to use it. I serve this as a normal salsa with chips, but also as a side salad, or a main dish by tossing some grilled steak or chicken on top. It’s about as fresh and summery as you can get and perfect for a garden meal. You toss the corn and tomatoes right on the grill. The corn gets super sweet as it caramelizes in its natural sugars and the tomatoes become smoky and tender. Everyone always loves this. Enjoy!
Plus: Green onions, black beans, corn, cilantro, avocado, tomato, and lime.
Grill-Roasted Corn and Tomato Salsa/Salad
approximate measurements. Just go with the flow and season to taste!
3-4 ears corn
5-6 tomatoes, slightly firm
3/4 C sliced green onions
3/4 C chopped cilantro
1 can black beans, drained and rinsed (it’s great without the beans too)
1/2 t cumin
1/4-1/2 t Chipotle Chili Powder*
*(you can substitute 1/2 t chili powder + 1/4 t cayenne pepper)
kosher salt
pepper
2 limes
2 avocados
Prepare grill and set to med heat.
Shuck corn. Lightly brush corn cobs and tomatoes with olive oil. I put them all on a big tray and just use my hands to rub ’em all down. Just do it. You’ll like it. Sprinkle them all with salt and pepper.
Place corn and tomatoes directly on the grill. Turn them periodically. The tomatoes will be done first, and it doesn’t take long. They should be plump with the skins just starting to split. Be careful not to over cook tomatoes or they will be mushy and fall apart (but if that does happen, no worries, they still taste good!). They should be slightly firm to the touch still. See in the picture how the skins are just splitting? There’s nice grill marks on the other side.
The corn will take a little longer. Anywhere from 5-10 minutes. Just keep turning and you’ll see the kernels becoming vibrant yellow indicating they’ve cooked) and you’ll get nice brown charring like in this picture:
I mentioned there are several ways to eat this concoction.
If you’re having it warm, while the corn and tomatoes are cooking, combine everything except for the lime juice and avocados in a bowl so it’s all ready. Remove corn and tomatoes from grill. You can remove the skins from your tomatoes if you want, or leave them on. I just remove the ones that are falling off, and leave the others in. I kind of like the look at taste of the little charred bits- it gives it that “grill” flavor. Remove corn from cobs (see following post for a great tip) and chop tomatoes. Add them to the bowl and combine. The hot veggies will warm everything up. Add the diced avocado and lime juice last of all and toss to combine.
If you’re having it cold– just let the corn and tomatoes cool before you chop them. Combine everything except avocado and chill in the fridge. Add avocado just before serving. Here’s all of the ways we love to eat this at our house:
I chop everything a little larger for this one.
Warm off the grill with grilled chicken or steak on top for a main course:
Chilled as a salsa, served with chips:great party/summer bbq food
As an appetizer on scoops.How cute are these? (And yes, I totally expect you to answer that 🙂
Is anyone even around, or are you all out having fun??
This is so good…esp with fresh vegetables.
Oh my goodness, this dish SO up my alley. And yes, those little tostados are SO adorable! Leave it to you to make a killer dish, provide cute pics and make my mouth water at 10am in the morning!
Now I need to go buy some corn! I’m kicking myself that I didn’t pick some up (like I usually do) at Costco on Sat…RATS!
I am around. I wish I were out somewhere having fun! That salad/salsa looks so delish. I WISH WISH WISH you and Kate were both my next door neighbors so I could peek over the fence and watch you grill all the time, oh and to eat all the food you shared with me of course. I’d stock you up with aprons and bags and you could keep me fed!
Haha the scoops are SO CUTE!!! I made this (as well as I could remember from last time you made it for me) a couple of weeks ago. Dad LOVED it- even though I had to leave out the onions and avocados 🙁 He kept saying ever and over how good it was0 and it wasn’t nearly as good as yours!
I love this stuff. I make my own version all the time (meaning, I’m too lazy to actually roast the corn, so I open a can of Del Monte, but I’ll bet it’s way better with the fresh stuff). And I’m pleased to see the chipotle chili powder in there – that’s what I consider my secret ingredient that makes the salsa special.
That looks so yummy! You both are doing an amazing job with this site. I absolutely love it! I have had a couple friends I told about it also comment on how much they love your recipes.
That looks so yummy! You both are doing an amazing job with this site. I absolutely love it! I have had a couple friends I told about it also comment on how much they love your recipes.
MMM that all looks so good. im excited to try it out. i really like the scoops idea. 🙂 super cute
This looks really yummy. I kind of wish I had a party to go to as I would LOVE to bring that little appetizer and take all the glory for a second before I confess I got the idea from your blog.
I think the first time I came across your blog was from either foodgawker or tastespotting with the rib recipe. Now I have my grilled peppers cooling so I can skin them. Just googled some corn and black bean salsa recipes and again I come upon your great food. We obviously share a similar palette.
Coming across a fellow cook that details their recipes and experiences with photos and words reassures anyone else trying a similar recipe that they are on the right track. Thanks for sharing.
I made this over the weekend. One word- AMAZING! It was better after sitting overnight in the fridge, as the flavors really had a chance to meld together. Was gobbled up!