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Smoky corn and Tomato Salsa

Smoky Corn and Tomato Salsa


3 ears corn
2 tbsp (30 mL) olive oil
1 tsp (5 mL) smoked mild Spanish paprika
1 jalapeño pepper
3 large ripe tomatoes, chopped
3 tbsp (45 mL) lime juice
¼ cup (60 mL) chopped cilantro
½ cup (125 mL) chopped red onion
Salt to taste


  1. Heat grill to medium-high. Brush corn with oil and sprinkle with paprika. Grill corn and jalapeño for 10 minutes, turning every 2 minutes or until corn is tender with a few blackened kernels and pepper is browned and shrivelled. Cut corn kernels off the cobs. Peel skin from jalapeño, remove seeds, and chop finely.
  2. Combine corn, jalapeño, tomatoes, lime juice, cilantro and red onion in a bowl. Season with salt to taste.
Makes about 3 cups (750 mL)
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