Fire-Roasted Corn and Tomato and Watermelon Salsas - KWWL - Eastern Iowa Breaking News, Weather, Closings

Fire-Roasted Corn and Tomato and Watermelon Salsas

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Fire-Roasted Corn and Tomato Salsa

All You Need:

  • 2 ears fresh corn, shucked and cleaned
  • 2 cups quartered cherry tomatoes
  • 1 small jalapeno pepper, diced
  • ½ small red onion, diced
  • 1 avocado, cut in small dice
  • 1 tbsp freshly chopped cilantro
  • 1 tbsp fresh lime juice
  • ½ tsp. ground cumin
  • 1 tbsp olive oil
  • Kosher salt, to taste


  1. Shuck and clean corn, removing all dirt and fine hairs.
  2. Soak the corn in cold water for 30 minutes.
  3. Grill the corn for 30 minutes, rotating the cob every 5 minutes until done.
  4. Cut corn kernels off the cob and place in a bowl.
  5. Add jalapeno, red onion, avocado and cilantro to the corn mixture.
  6. Add lime juice, cumin, olive oil and kosher salt to taste.
  7. Serve with tortilla chips or over grilled fish and chicken.


Watermelon Salsa

All You Need:

  • ½ seedless watermelon, small diced
  • 1 cucumber, peeled, deseeded and diced
  • 1 jalapeno pepper, diced with seeds
  • 1 Tlbs. Fresh cilantro, chopped
  • 1 Tlbs. Fresh mint, chopped
  • ½ cup granulated sugar
  • ¼ cup lime juice
  • ½ small red onion, diced
  • 1 tsp. kosher salt


  1. In a large bowl combine diced watermelon, cucumber, pepper, cilantro, mint, sugar, lime juice, red onion, and salt.
  2. Mix well and let sit for one hour before serving.
  3. Serve with Sea Salt tortilla or pita chips

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