Mill City Cooks

Grilled Corn and Heirloom Tomato Salsa

By: Brenda Langton

Makes 3 cups

Ingredients

3 ears fresh corn, shucked
8 plum-style tomatoes, diced small
¼ cup green onion, minced
1 jalapeno pepper, minded
¼ cup cilantro, chopped
juice of 2 small limes
½ tsp salt
fresh cracked black pepper

Method

Place corn on a hot grill and cook for 5 minutes, turning occasionally. The corn will start to lister and turn a bit black. This is good! You can also do this over the flame on a gas stove, but be sure to turn the ears of corn frequently to prevent burning.

Let the corn cool slightly, then cut the kernels off the cob. I like to break the cobs in half, and then cur the corn off. Place in a large bowl with the rest of the ingredients and let rest 15 minutes before serving.

Serve at room temperature with Organic Blue Corn Chips.

Will last 2 days in the fridge.

Variations

Add 1 cup black beans.

Add 1 avocado, diced.

Substitute fresh basil or chives if cilantro is unavailable

TIP:

Save the cobs for stock OR for adding to rice while it cooks. I like to float the cobs on top of brown rice while it cooks for a flavorful, corn-infused rice.