Cherry Tomato and Roasted Corn Salsa


  • 1–2 ears corn, roasted and kernels cut from the cob
  • 2    pint boxes cherry tomatoes, rinsed and halved
  • ½   cup Blossom Vinegars Raspberry Vinegar
  • 1    teaspoon honey
  • 2    tablespoons fresh basil, chopped
  • ¼   teaspoon salt (or to taste)



  • Place corn, tomatoes, and basil in a bowl and mix well.
  • Pour vinegar into a small sauce pan and reduce by about one-third. Add honey and stir until it dissolves; add salt.
  • Add this mixture to the corn and tomatoes and toss thoroughly to combine.
  • Let marinate, refrigerated, for at least 1 hour.
  • Can be served over salad greens or as a side dish. Serves 4.

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