Category

Yields1 Serving

 1 ear of sweet yellow corn, shucked and cleaned
 1 tbsp extra virgin olive oil
 2 lbs heirloom and/or cherry tomatoes, diced
 1 small red onion, minced
 1 ripe avocado, diced and 2-3 slices for garnish
 1 jalapeno, seeded and minced
 ¼ chopped cilantro
 3 tbsp freshly squeezed lime juice
 salt to taste

1

Preheat your grill on medium heat. Brush the corn lightly with olive oil and sprinkle with salt. Place the corn on the grill and let it grill, giving a quarter turn every 4 to 5 minutes, till the corn is tender and lightly charred (about 20 minutes total).

2

While the corn is grilling, chop up your heirloom tomatoes and cherry tomatoes, red onion, avocado, jalapeño, and cilantro. Use 1 jalapeño for a mild salsa or 3 for a kick. Alternatively, you can substitute 1 serrano chile to make it spicy. Place all of the chopped vegetables and cilantro into a medium mixing bowl.

3

When the corn is finished grilling, let it cool enough to comfortably handle. Cut the corn off of the cob using a sharp knife. Add the grilled corn kernels to the mixing bowl. Add fresh lime juice and toss to mix the vegetables. Season the mixture with salt to taste. Let the ingredients macerate at room temperature for 20 to 30 minutes to allow the flavors to blend, or chill in the refrigerator till ready to serve.

4

Before serving, taste again and adjust seasonings by adding more lime juice or salt to taste, if desired. Flavorful liquid will collect in the bowl over time; you can leave it for dipping bread (it tastes delicious) or drain it off for a cleaner appearance.

5

Garnish the salsa with sliced avocado. Serve with tortilla or corn chips for dipping. This salsa also goes well on top of grilled fish.

Ingredients

 1 ear of sweet yellow corn, shucked and cleaned
 1 tbsp extra virgin olive oil
 2 lbs heirloom and/or cherry tomatoes, diced
 1 small red onion, minced
 1 ripe avocado, diced and 2-3 slices for garnish
 1 jalapeno, seeded and minced
 ¼ chopped cilantro
 3 tbsp freshly squeezed lime juice
 salt to taste

Directions

1

Preheat your grill on medium heat. Brush the corn lightly with olive oil and sprinkle with salt. Place the corn on the grill and let it grill, giving a quarter turn every 4 to 5 minutes, till the corn is tender and lightly charred (about 20 minutes total).

2

While the corn is grilling, chop up your heirloom tomatoes and cherry tomatoes, red onion, avocado, jalapeño, and cilantro. Use 1 jalapeño for a mild salsa or 3 for a kick. Alternatively, you can substitute 1 serrano chile to make it spicy. Place all of the chopped vegetables and cilantro into a medium mixing bowl.

3

When the corn is finished grilling, let it cool enough to comfortably handle. Cut the corn off of the cob using a sharp knife. Add the grilled corn kernels to the mixing bowl. Add fresh lime juice and toss to mix the vegetables. Season the mixture with salt to taste. Let the ingredients macerate at room temperature for 20 to 30 minutes to allow the flavors to blend, or chill in the refrigerator till ready to serve.

4

Before serving, taste again and adjust seasonings by adding more lime juice or salt to taste, if desired. Flavorful liquid will collect in the bowl over time; you can leave it for dipping bread (it tastes delicious) or drain it off for a cleaner appearance.

5

Garnish the salsa with sliced avocado. Serve with tortilla or corn chips for dipping. This salsa also goes well on top of grilled fish.

Heirloom Tomato Salsa Fresca