Bright Summer Corn Salsa

1. 1

   Pre heat oven to 325 degrees

2. 2

   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.

3. 3

   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

4. 4

   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.

5. 5

   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!

6. 6

   Add diced tomatoes, chopped shallot, jalapeno and cilantro to the bowl and mix well.

7. 7

   Add lime juice, olive oil, salt and pepper, mixing well to your taste.

8. 8

   Garnish with cotija cheese or crumbled feta.

* Per serving · 4 servings · Values may vary.

No additional tips available.