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Fire Roasted Corn And Tomato Salsa

Fire Roasted Corn And Tomato Salsa

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings


  • 2 ears of fresh corn
  • Drizzle of olive oil
  • Salt
  • Freshly ground black pepper
  • 4 ripe Italian plum tomatoes, peeled, seeded and diced
  • 1/4 cup minced red onions
  • 1 teaspoon minced Habanero peppers
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed lemon juice


  • Brush the corn lightly with olive oil, then season with salt and pepper. Place the ears of corn over a stove's open flame and cook for about 1 to 2 minutes on all sides, until kernels are golden brown in spots. Be careful - kernels may pop. Remove and set aside to cool.

    Once the corn has cooled, cut the kernels from the cobs and transfer to a nonreactive mixing bowl.

  • Add the tomatoes, onions, peppers, cilantro, lime juice and lemon juice to the corn and stir until well-combined. Season the salsa with salt and pepper. to taste and set aside briefly to allow the flavors to come together.

    Serve with tortilla chips.