Photo of Smoked Tomato Corn Salsa by WW

Smoked Tomato Corn Salsa

SmartPoints® value per serving
Total Time
1 hr
15 min
30 min
This recipe, originally by Steven Raichlen,published in Project Smoke, has been edited withpermission for WW magazine.


Plum tomato(es)

2 pound(s), (900 g) cut in half, seeded

Jalapeño pepper(s)

4 medium, stemmed, cut in half lengthwise


2 medium, shucked

Uncooked vidalia onion(s)

1 small, peeled, quartered


½ cup(s), (125 ml) chopped fresh

Fresh lime juice

¼ tbsp(s), (3 ml) (2 to 3 limes)

Table salt

1 pinch


  1. Set up smoker. Or set up your outdoor grill with foil packets (see sidebar).
  2. Place tomatoes and jalapeños (both cutsides up), corn and onion in smoker (or on grill); smoke vegetables long enough to impart a smoke flavour (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. Serving size: 175 ml (3/4 cup)


This is best made no more than three hours ahead of serving. Leave seeds in jalapeno for a hotter salsa,remove for a more milder salsa. Make your grill a smoker Not ready to invest in a stovetop or outdoorsmoker? No need — here’s how to smoke on your own grill. For charcoal grill: Throw 2 cups dry(unsoaked) wood chips directly among the preheatedbriquettes. For gas grill: lift grilling grate and placea handful of chips directly on heat bars (Weber calls them "flavorizer bars"). For both: Run the grill onhigh until you see smoke, then reduce the heat to mediumlow.