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Author Notes: This tasty side dish is a perfect and portable addition to any menu for the beach or BBQs/picnics. It's a great way to celebrate all the spring and summer veggies from the farmer's markets, as well as showcase the first sweet corn of the season! I regularly make too much, so the leftovers are taken with me to work for lunch, on a bed of arugula as a fresh salad! —meredith kamuda
- 2 Fresh corn on the cob, unhusked - top silk and excess leaves cut off
- 1 handful Sweet grape tomatoes
- 1 Small shallot
- 1/2 Small jalapeno - leaving some of the ribs depending on your desired level of heat
- 1-2 sprigs Cilantro
- 1 tablespoon Fresh squeezed lime juice
- 1 tablespoon Good quality extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon Cotija cheese or crumbled feta
- Pre heat oven to 325 degrees
- Dice grape tomatoes, so they are slightly larger than a kernel of corn and set aside. I like to divide mine in halves or thirds, if possible.
- When oven is ready place corn in the husk on the middle rack and bake for 20-25 minutes, or until you can really smell the corn
- When ready, remove corn and place on a cooling rack, until cool enough to handle. Approx. 10 minutes.Once cool, remove silk and husk, cutting them off at the bottom.
- Now here's a fun trick to get the kernels off the cob, without the kernels flying everywhere: Arrange an ear of corn vertically so that the thicker end sits over the hole of a Bundt pan. If you don’t have a bundt pan, you can use a large bowl and set a smaller bowl turned upside down inside the larger bowl. Using a small, sharp knife, slice the corn off the cob, turning the ear as you go!
- Add diced tomatoes, chopped shallot, jalapeno and cilantro to the bowl and mix well.
- Add lime juice, olive oil, salt and pepper, mixing well to your taste.
- Garnish with cotija cheese or crumbled feta.
- This recipe was entered in the contest for Your Best Recipe with Corn