Grilled Corn and Cherry Tomato Salsa

I haven’t quite nailed down this whole gardening thing yet. My cherry tomato plant grew so tall that most of its branches, weighed down by the bundles of fruit at the ends, ended up snapping in two. In an effort to alleviate some of the stress on the rest of the plant, I pruned the broken branches and lay them over the railing outside my apartment.

Amazingly, in just a few days, the little green teardrops turned bright red. And now, I have more cherry tomatoes on my hands than I know what to do with. This salsa has helped deplete the supply somewhat, but I’m going to have to get a little more creative if I want to enjoy these sweet treats before they shrivel on the vine and fall to their death in our carport.

I served this tonight over a piece of pan-seared cod. Yum. And, I ended up eating the salsa more as a side dish than a condiment. This salsa almost could be served as a salad itself. Or, tossed with some bulgur or quinoa or any grain really, it could be made into a meal.

I have about a cup of it left which I am going to stir into some scrambled eggs manana. I cannot wait.


Grilled Corn and Cherry Tomato Salsa
Yields enough for two people. Serve with pan-seared fish or chicken

2 ears corn, shucked
2 cups cherry tomatoes
½ red onion
fresh basil
1-2 hot peppers, such as Thai bird chilies, jalapenos or serranos
kosher salt
olive oil
½ a lemon or lime

1. Preheat the grill to high. When ready, grill the corn very briefly on each side, just enough to leave a few kernels charred. Remove corn from grill and let cool briefly. Cut kernels from cob and place in a mixing bowl. (Note: The corn will taste very crunchy still. The grilling is just to add a nice, smoky flavor.)

2. Meanwhile halve the cherry tomatoes through the stem and place in the mixing bowl. Peel and finely dice the onion to yield a scant half-cup. Add to the bowl. Tear basil leaves into the bowl. Finely dice the chilies, seeds and all, and add to the bowl. (Obviously, add according to what heat-scale you prefer.)

3.Season the mixture with a pinch of kosher salt. Drizzle about a tablespoon of olive (maybe more, maybe less) over the mixture. Juice the half lemon or lime over the mixture. Toss gently with a large spoon. Taste, adjust seasoning as necessary, and leave at room temperature until ready to serve.

This salsa is particularly delicious served over a pan-seared filet of fish such as cod, halibut, trout, striped bass, etc.


Broken branches of cherry tomatoes ripening in the sun on my railing.


21. August 2008 by Alexandra Stafford
Categories: Fish, Salsa | 11 comments


Comments (11)

  1. That looks SOOOO yummy!! I wish I had some tomatoes growing in my backyard :)

  2. beautiful pics. try oven-drying those extra tomatoes. they’ll keep indefinitely.

  3. I made this tonight but I made a few changes. I steamed the corn cuz I wuz lazy. And I added some chopped apple wood smoked bacon. Delish!

  4. um, can I come over every night for dinner?

    Nice to see you again! I call wives’ night at your house next! :)

  5. that recipe sounds awesome! I did actually have that Wednesday section saved, but I am just getting around to looking at it now. it looks delicious, too.

  6. Beautiful tomatoes and a delicious looking salsa. I think it’d even be great with fish tacos.

  7. Well, since begging you for cherry tomato recipes, I’ve adopted a squirrel(no, not by choice!) He’s depleted my tomato supply fairly drastically, but I still gathered enough for this recipe – delicious over grilled chicken too!

  8. yay Lindsay. I’m so happy you found a use for all of your tomatoes. I am having a similar problem. I have a caterpillar called a one-horned devil that has just destroyed my crop!

  9. This is just what I was looking for! Making it tonight with cod. Just pinned it to Pinterest for you!

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