Photo of Smoked tomato and corn salsa by WW

Smoked tomato and corn salsa

0 - 1
PersonalPoints™ per serving
Total Time
1 hr
15 min
30 min
Turn ordinary salsa into extraordinary with this easy smoked variation. The quick smoking method here is great for vegetables like the tomatoes, corn and jalapeno that need only a hint of smokiness to amplify the entire dish. Great as a dip for parties, barbecues, game days and family celebrations, this recipe is simple to prepare and very fresh. Serve as a topping with roasted chicken, pork tenderloin, flaky white fish or salmon, or add it to your tacos for a new twist on an old favourite. Though we don't recommend assembling the salsa too far ahead, to reduce the watering out that naturally occurs with salsa, you can smoke your vegetables ahead of time and do the knife work closer to your serving time.


Plum tomato(es)

2 pound(s), halved, seeded

Jalapeño pepper(s)

4 medium, stemmed, halved lengthwise (seeded for mild salsa)


2 medium, on the cob, shucked

Uncooked vidalia onion(s)

1 small, peeled, quartered


½ cup(s), fresh, chopped

Fresh lime juice

¼ cup(s), from 2-3 limes

Sea salt

1 pinch, or kosher salt (or to taste)


  1. Set up smoker. Or set up your outdoor grill with foil packets (see Notes below).
  2. Place tomatoes and jalapeños (both cut sides up), corn and onion in smoker (or on grill); smoke vegetables long enough to impart a smoke flavor (but not so long that you cook them), 20 to 30 minutes. Transfer vegetables to a platter; let cool to room temperature.
  3. Lay corn flat on a cutting board and slice kernels off cob using broad strokes of a chef ’s knife; transfer corn kernels to a large bowl.
  4. Coarsely chop tomatoes, jalapeños and onion by hand or in a food processor; add to corn. Stir in cilantro and lime juice; salt to taste. (This recipe is best made no more than three hours ahead of serving.)
  5. Serving size: 3/4 cup


This recipe, originally by Steven Raichlen has been edited with permission for WW. Here's how to make your grill a smoker...For a charcoal grill, throw 2 cups dry (unsoaked) wood chips directly among the pre-heated briquettes. For a gas grill, lift grilling grate and place a handful of chips directly on heat bars (Weber calls them "flavourizer bars"). Then for both types of grills, run the grill on high until you see smoke, then reduce the heat to medium-low.