Charred Corn Roasted Tomato and Strawberry Salsa
- 8 ounces cherry tomatoes, sliced in half
- 2 ears corn
- 8 ounces strawberries, cut into ½-inch chunks
- ½ jalapeño pepper, minced
- ½ teaspoon lime juice
- ½ teaspoon salt
- Grease a rimmed baking sheet. Set the oven to low broil. Place the tomatoes in an even layer on the greased baking sheet. Set under the broiler for 10 minutes. Remove and toss the tomatoes. Redistribute into an even layer. Return to the oven and broil another 10 minutes. Remove and allow to cool.
- Husk the corn. Set over flames on a gas stove or grill. Turn until charred all over. Remove from heat and allow to cool. Slice the kernels off of the cob.
- In a medium-large bowl, combine the tomatoes, corn, strawberries, jalapeño, lime juice, and salt. Stir well. Let sit for 15 minutes before serving.
Makes 2 cups
This recipe is being shared in Allergy Free Thursday and Gluten Free Fridays.