This makes a mild corn salsa.
If you want a little heat, leave the ribs and seeds
in the jalapeno.
| 7 |
ears of corn with the the husks and silk removed |
| 2 tbl |
oil |
| 4 |
Roma tomatoes, diced |
| ½ |
red onion, diced |
| 1 |
jalapeno, ribs and seeds removed and
diced |
| 1 tbl |
granulated garlic |
| ½ cup |
cilantro, chopped |
| 3 tbl |
lime juice, freshly squeezed if possible |
| 1 tsp |
salt |
| ½ tsp |
black pepper |
Preheat your grill on medium high. While the grill is
heating, dice the tomatoes and put them in a colander. Put the colander in
the sink and let the
tomatoes drain. While
the tomatoes
drain, brush corn with the oil and cook on the grill turning
often, until about
half the kernels are brown.
This should
take about 15 to 20 minutes. Remove corn from grill, let it
cool, and use a
sharp knife to cut the kernels from cobs.
Now combine corn, tomatoes, onion, jalapeno, garlic,
cilantro,
lime juice, salt, and pepper in a medium bowl. Mix well. This gets better after
a few hours in the fridge.