Bright Summer Corn Salsa
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
438
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).