Corn Salsa

Serves 6-8



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



  1. Preheat oven to 350 degrees
  2. Place unhusked corn directly on the oven racks and allow to cook for 35 minutes
  3. Remove corn and allow to cool for 5 to 10 minutes, until it can be handled easily
  4. While corn is cooling, combine the tomatoes, onion and cilantro in a bowl
  5. 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
  6. Stand the corn up in a wide based bowl and, using a small knife, cut straight down to remove the kernels from the cob
  7. Add the other vegetables to the corn then add the olive oil, lemon juice and salt and toss until evenly coated
  8. Place covered in the refrigerator until cool
  9. Serve cool and enjoy!