Corn Salsa
Serves 6-8
Ingredients:
3 ears of sweet corn with husks still on
1 cups cherry or grape tomatoes, halved
¼ cup red onion, diced
¼ cup fresh cilantro, finely chopped
2 tbs. fresh chives, finely chopped
1 tbsp. extra virgin olive oil
2 tsp. lemon juice
¼ tsp. salt
Instructions:
- Preheat oven to 350 degrees
- Place unhusked corn directly on the oven racks and allow to cook for 35 minutes
- Remove corn and allow to cool for 5 to 10 minutes, until it can be handled easily
- While corn is cooling, combine the tomatoes, onion and cilantro in a bowl
- Once corn is cool enough to handle, remove the husks and silk then cut the base off the corn cob so it has a flat surface to stand up
- Stand the corn up in a wide based bowl and, using a small knife, cut straight down to remove the kernels from the cob
- Add the other vegetables to the corn then add the olive oil, lemon juice and salt and toss until evenly coated
- Place covered in the refrigerator until cool
- Serve cool and enjoy!
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