Author Notes
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
Ingredients
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4
large heirloom tomatoes, various colors
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1/2
red onion, chopped
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1/2 cup
fresh cilantro, chopped
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2
ears of corn
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2
limes
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2
jalepenos, seeded and chopped
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1 tablespoon
kosher salt
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2
cloves fresh garlic, minced
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Freshly ground pepper to taste
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Your favorite torilla chips
Directions
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Grill both ears of corn until cooked to tender and lightly charred. Remove all kernels from cobs and add to large mixing bowl.
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Chop tomatoes, onion, garlic, and jalepenos and combine in a large bowl. Add corn to bowl and stir.
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After washing cilantro, squeeze portion in your hand to lightly bruise leaves. Chop finely and add to bowl.
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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!
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