Onion Tomato Recipe

This vibrant dish transforms simple pantry staples into a zesty, textural side dish. By charring the corn directly in the pan, you unlock a smoky depth that contrasts beautifully with the crisp bite of raw red onion and the bright acidity of fresh lime juice. The diced tomatoes add a juicy sweetness, while the chili provides a gentle, warming heat. It is an easy, quick-to-assemble recipe perfect for topping grilled fish, serving alongside tacos, or enjoying as a refreshing summer appetizer. The combination of warm charred elements and cool, fresh salsa creates a balanced flavor profile that is both comforting and invigorating.

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Beginner

Servings: 4

Calories: 255.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant dish transforms simple pantry staples into a zesty, textural side dish. By charring the corn directly in the pan, you unlock a smoky depth that contrasts beautifully with the crisp bite of raw red onion and the bright acidity of fresh lime juice. The diced tomatoes add a juicy sweetness, while the chili provides a gentle, warming heat. It is an easy, quick-to-assemble recipe perfect for topping grilled fish, serving alongside tacos, or enjoying as a refreshing summer appetizer. The combination of warm charred elements and cool, fresh salsa creates a balanced flavor profile that is both comforting and invigorating.

Ingredients

1 Tbsp coconut oil
1 corn on the cob
1 Large tomato, diced
1/4 red onion, finely sliced
1 chile, seeded and finely chopped
1/2 lime, juiced
1 tbsp cilantro, chopped
1 tsp olive oil
to taste salt

Directions

1
Heat the coconut oil in a frying pan over high heat.
2
Place the corn in the pan and cook until the kernels are just starting to char, turning occasionally.
3
Remove the corn from the pan and let it cool slightly, then cut the kernels off the cob.
4
In a bowl, combine the charred corn kernels, diced tomato, sliced red onion, and chopped chile.
5
Drizzle with olive oil and lime juice, then toss with chopped cilantro and salt to taste.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 255.6kcal

% Daily Value *
Total Fat 28.8g45%
Saturated Fat 7.0g35%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.1g1%
Sugars 0.3g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the salsa sit for 10 minutes before serving to allow the flavors to meld.

You can substitute the coconut oil with avocado oil if you prefer a neutral flavor, though coconut adds a subtle richness.

Adjust the amount of chili to suit your heat preference; remove seeds for milder flavor.

This dish is best served fresh but can be stored in the refrigerator for up to 2 days.

Keywords: corn, onion, tomato, salsa, lime, chili, cilantro, vegan, side dish, charred, fresh, summer, quick, easy, healthy, gluten free, appetizer, mediterranean

Read it online: https://www.chefs-mate.com/recipe/onion-tomato-recipe-10/