• Home
  • About the Show
    • Meet Renée
  • Recipes
  • Articles
  • Tips & Tools
  • Multimedia
    • Videos
    • Image Gallery
  • Fun Stuff
    • Contests and Giveaways
    • Events

Eating in the Real with Renée

YouTube
YouTube
Facebook
Facebook
fb-share-icon
Twitter
Visit Us
Follow Me
INSTAGRAM
Pinterest
Pinterest
Pin Share

Fire Roasted Corn & Tomato Salad

June 8, 2016 By

Jump to recipe

Fire Roasted Corn & Tomato Salad

Print this recipe
EIR
June 8, 2016
by EIR
Category Recipes
Persons
6

Ingredients

  • 2 cups corn, fresh, organic, non-GMO
  • 6 med plum tomatoes, diced
  • 1/2 cup red onions, chopped
  • 1 tsp jalapeno, raw, diced
  • 1/4 cup cilantro, fresh, minced
  • 2 tbsp lime juice, fresh squeezed
  • 2 tbsp lemon juice, fresh squeezed
  • 1 tsp black pepper, ground

Instructions

  1. Roast ears of corn over open flame or on a grill.
  2. Cool and cut off the cob for two cups.
  3. If using frozen corn, roast in a skillet until slightly brown.
  4. Combine corn, diced tomatoes, onion, pepper, cilantro, lime and lemon juice and mix well.
  5. Season with pepper and store in airtight container in the refrigerator for up to 1 week.
  6. Use on favorite dishes or as a salad.
© 2025 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.

 

Share
Category:

Don't miss an Episode! Subscribe to our Youtube Channel for NEW Episode notifications delivered directly to your inbox!

Subscribe to our Weekly Newsletter for EXCLUSIVE recipes, SPECIAL promotions, and FEATURED articles delivered directly to your inbox!

Copyright © 2025 · ChristLight Productions Ltd. · All Rights Reserved

DISCLAIMER · TERMS OF USE · PRIVACY POLICY · FRIENDS OF THE SHOW · NEWSLETTER · EVENTS · PRESS · ADVERTISING · CONTACT