Grilled Corn and Cherry Tomato Salsa
Originating from seeds passed from one generation to the next, and pollinated naturally by the wind and insects, heirloom vegetables have unparalleled flavor. Plus, there’s something really special about the seemingly limitless variety of colors, shapes, and sizes of heirloom vegetables. Each one is a unique connection to our roots.
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- 2 ears fresh corn
- 1 pint cherry tomatoes
- ¼ cup cilantro leaves
- 1 shallot
- 1 tbsp + 2 tsp olive oil
- ¼ tsp salt
Preheat the grill or broiler to medium. Remove the husks from the corn. Rub each ear with 1 tsp olive oil and sprinkle with salt. Grill the corn, turning occasionally, until charred in places, about 5 to 6 minutes. If using an oven, broil the corn until charred on top, about 4 to 5 minutes.
Cut the corn kernels away from the cob. Halve the cherry tomatoes. Roughly chop the cilantro leaves. Peel and mince the shallot.
In a large bowl, combine the corn, halved cherry tomatoes, chopped cilantro, minced shallot, 1 tbsp olive oil, and ¼ tsp salt. Toss the grilled corn and cherry tomato salsa well. Serve on tacos, alongside grilled vegetables, or stirred into pasta for a quick summer dish.