Line a large baking sheet with parchment paper. Have these things ready at the grill: another clean tray for the finished vegetables, a large bowl, and plastic wrap.
Grill the veggies:
Place the tomatoes, green and red bell peppers, onion slices, jalapeño, poblano pepper, and ears of corn onto the lined baking sheet.
Use a silicone brush to brush the vegetables oil over all the vegetables, turning them to coat all sides.
Heat the grill to medium. Make sure the grates are clean and free of debris.
Place the oiled veggies directly onto the grates. Adjust the flames of the grill so that they are just under the veggies and not charring them. Close the cover.
Turn the veggies every few minutes to cook them evenly.
Remove some of the veggies:
After 7 minutes remove the tomatoes, bell peppers, jalapeño and poblano pepper and place them into the large bowl. Cover the bowl tightly with plastic wrap so that they'll steam in the bowl.
Finish grilling:
Grill the onion and corn for another 8 minutes. They should be evenly roasted, with some grill marks and just beginning to turn soft from cooking over the heat.
Place them on the clean, waiting tray. Turn off the grill and bring the tray and the bowl inside to the prep area.
Remove the skins:
Once the veggies in the bowl have steamed for about 15 minutes, cut the stem ends off the peppers and slice them in half lengthwise. Scoop out and discard the seeds, membranes, and extra liquid.
Flatten the pepper halves, then peel off and discard the skins. Slice the peppers into small pieces and place them into a large clean bowl.
Slice the tomatoes in half lengthwise. Scoop out and discard the seeds, pulp and extra liquid. Peel off and discard the skins. Chop the tomatoes into small pieces and add them to the bowl.
Dice the veggies:
Chop the red onion into small pieces and add to the bowl with the peppers and tomatoes.
Slice the corn from the cobs:
Stand a cob vertically on its flat end on a cutting board. Hold it at the top and carefully slice straight down with a sharp knife to remove the kernels. Rotate and repeat around the cob. Add the corn and liquid from the corn kernels to the bowl.
Finish the salsa:
Stir the vegetables together. Add to the bowl the lime juice, cilantro, salt, and pepper. Stir to combine the ingredients thoroughly.
The Grilled Corn Salsa can be served immediately or allowed to refrigerate for about 30 minutes to let the flavors meld.
Cover and refrigerate the salsa for up to 4 days. The recipe makes about 5 cups.
Notes
What can I eat with corn salsa?
Our favorite way to eat it is simply with salty tortilla chips, but it's very versatile: Use Grilled Corn Salsa as a topping on burgers or over grilled and roast chicken. It's delicious with fish dishes, over tacos, and tucked inside burritos, too.
Tips:
Use the freshest ears of sweet corn and vegetables you can find, since their flavor will be front and center in this salsa.
I like using Roma tomatoes because they have less seeds and pulp.
The salsa is just a little spicy, and you can make it spicier with additional or hotter peppers like habaneros or Thai chili peppers.