Cherry Tomato and Fire-Roasted Corn Salsa

Hi, Folks!

Chips ‘n’ Salsa is a common right-after-work snack for Farmer Stefan, and since summer has set in, we’ve been able to enjoy homemade salsa. We’ve made a fresh, cherry tomato salsa several times, and it always disappears right away. For the recipe below, I’m detailing a version in which we used some grilled sweet corn leftover from a cookout the night before.

[Thanks to Meave and my mother, Karen, for preparing this delicious dish and capturing all the images!]

Here it is:


  • 1 pint cherry tomatoes, cut into quarters
  • 1 cilantro plant, minced
  • 1 garlic scape or 1 clove of garlic, minced
  • 1 small white onion or 1 scallion, minced
  • 3 generous pinches of salt
  • Optional: 2 ears of fire-roasted (a.k.a. “grilled”) sweet corn (approx. 1.5 cups), with the kernels cut off the cob
  • Optional: 1 hot pepper, minced

  • Preparation

    There aren’t really any instructions per se, just put all the ingredients in a bowl and mix them together. Now you have a fine, fresh salsa. Serve with tortilla chips.

    Here are some photos…

    A pint of cherry tomatoes:

    Chopping one of the black cherry tomatoes into quarters:

    The fire-roasted sweet corn:

    Onion, cilantro, and garlic scape: (I think there is more than one cilantro plant pictured here, but we did only use one for the recipe.)

    Et voilà:

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