Fresh corn from Shimek’s farm is coming in by the truckload to Anderson’s, and here’s an easy new way to prepare it for summer entertaining! This corn salsa is fresh, bright and a great side to everything from burgers to a new taco night addition.
3 large ears corn
2 ripe tomatoes, seeded and diced
1/2 c. red onion, diced
1 jalapeño pepper, seeded and minced (leave seeds in if you want this to be a HOT salsa)
Juice of one lime
1/3 cup fresh cilantro, chopped
Salt and Pepper to taste
First, grill the corn in the husks until charred. Once charred, remove the husks and return corn to the medium-heat part of your grill for 3-4 minutes.
Let corn cool until it’s easily handled, and slice the kernels off the cob.
Add the kernels to a large bowl with all ingredients, and stir. You can adjust seasonings as needed.
As another option, you can also add some rinsed black beans to this recipe, just slightly increase the lime, salt and pepper amounts to properly season.