Recipe courtesy of Celeste Podojil
4 ears of corn in the husk, I usually trim the top of the husks to make them neater
1/2 a red onion, chopped (or 4-5 chopped scallions)
1-2 cups halved cherry tomatoes, red or orange
Handful of chopped cilantro (avoid the stems, just the leaves on this one)
Juice from 1 lime
Salt and Pepper to taste
2 Tablespoons Olive Oil
Grill the corn, in husk, for about 15-20 minutes over gas or charcoal.
You want some great grill marks when you pull the husk back. The kernels should be tender when
pierced with a fork or knife. If you have time, soak the corn in salted water for 20-30 minutes
prior to grilling.
You can also cook in the husks at 350 degrees for about 30 minutes.
Once the corn is cooked, peel back the husks and tear them off at the base so you
can cut the corn off the cob
I like to get a few chunks of corn together, it makes for a meatier salsa.
Add the corn, tomatoes, onions, cilantro to a large boil, sprinkle with salt and pepper,
juice your lime in the bowl and add your olive oil.
Mix gently and store in mason jars to keep it fancy.
Serve over a salad, as a relish on Fish Tacos or as a dip with a bag of blue corn tortilla chips.
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