Grilled Corn and Heirloom Tomato Salsa
By Brenda Langton
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
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.
Add 1 cup black beans.
Add 1 avocado, diced.
Substitute fresh basil or chives if cilantro is unavailable
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.