I created this recipe to compliment a summer night, while watching the sunset with a cold drink in your hand. The fresh ingredients are best used when picked from your own garden or bought at a local farmers market. Perfect dish for entertaining! - Shea. —Shea.
Test Kitchen Notes
I heartily recommend this very beautiful, very colorful, and very flavor-packed refreshingly fresh salsa. I was hesitant to bruise the cilantro, but this is an interesting technique that brings out more of the essence of the cilantro. When I first grilled the corn, I burned the ears badly. On the recommendation of a friend, I soaked my corn, still in the husks, in water for 30 minutes and grilling the corn came out well. After chilling overnight the salsa settled a bit more with the salt drawing out the tomato juices further. It was still fresh and more delicious! - Sagegreen —The Editors
large heirloom tomatoes, various colors
red onion, chopped
fresh cilantro, chopped
ears of corn
jalepenos, seeded and chopped
cloves fresh garlic, minced
Freshly ground pepper to taste
Your favorite torilla chips
In This Recipe
Grill both ears of corn until cooked to tender and lightly charred. Remove all kernels from cobs and add to large mixing bowl.
Chop tomatoes, onion, garlic, and jalepenos and combine in a large bowl. Add corn to bowl and stir.
After washing cilantro, squeeze portion in your hand to lightly bruise leaves. Chop finely and add to bowl.
Squeeze limes into the bowl and combine all ingredients. Add salt and pepper to taste and place salsa in the refrigerator for at least 30 minutes and up to 4 hours before serving. Serve in a bowl with your favorite tortilla chips on the side!