Corn & Tomato Salsa

I love this recipe because it has all of the flavors of summer. It is one of the best ways I know to use the sweet summer corn and perfectly ripe tomatoes. It is an unbelievably easy recipe but is still quite unique.

The only ingredient you have to cook is the corn, and even that step isn't that complicated. You simply remove the kernels from the cob and cook them in hot water for a few minutes. Removing the kernels from the corn can be quite daunting, but it really is simple. I place a small bowl upside-down in a larger one, hold the corn on the base of the small bowl, and cut the kernels off with a large, sharp knife. The large bowl catches the kernels and the juice, and the small bowl gives you leverage.

As with most salsas, the proportions of ingredients can be adapted to fit your taste. If you don't like cilantro, eliminate it. If you want more heat, add some more jalapeño. This recipe is a delicious twist on the usual tomato salsa!

3 Ears Yellow Corn
1/4 tsp Baking Soda
1/2 tsp Salt
2 T Lime Juice
1 T Oil
1 tsp Honey
1 Tomato, Diced
3 T Minced Onion
1 Jalapeño, Seeded & Minced
2 T Chopped Fresh Cilantro

Bring 2 cups water to a boil in a deep pot over high heat. Stir in the corn kernels, baking soda, and 1/4 tsp salt. Remove from heat and let stand for 10 minutes. Drain and let cool.

Combine the  lime juice, oil, honey, and 1/8 tsp salt. Add the corn, tomato, onions, jalapeño, and cilantro. Toss to combine, then season with pepper and remaining salt.

Recipe Adapted from Cook's Illustrated