You are here: Home » Recipes » Fire-Roasted Corn Salsa Fire-Roasted Corn Salsa Kitchen Tested Yield 4 cups Prep 10 mins Cook 5 mins A classic Southwestern salsa just made for a plump and juicy grilled steak. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Relish wine experts Wini Mornaville and Charles Smothermon note when serving this with grilled steak, you need structure to your wine to stand up to the meat and the bold spices of the salsa. They recommend a well-chilled rosé in a crisp, food-friendly style will mesh well with all that's going on in the dish. Ingredients 2 -- tomatoes1 -- ear of corn, husked1/4 cup finely chopped sweet onion1 -- jalapeño pepper, diced1/2 cup chopped fresh cilantro1 clove garlic, minced2 tablespoons fresh lime juice1/2 teaspoon cumin1/4 teaspoon freshly ground black pepper1/2 teaspoon salt Instructions Prepare the grill. Place tomatoes and corn on grill grate over high heat until lightly charred and tender. Dice tomatoes. Cut kernels off corn. Combine tomatoes and corn kernels with remaining ingredients. Recipe by Peter Bronski.