Corn with Spicy Tomato Salt Recipe

1. 1

   Heat the oven to 250 degrees F and arrange a rack in the middle.

2. 2

   Very thinly slice the tomatoes and place them in a small bowl.

3. 3

   Drizzle with the Tabasco and toss with your hands to combine.

4. 4

   Place the tomatoes on a baking sheet and spread into a single layer, leaving at least a 1/2-inch space between the slices.

5. 5

   Bake until theyre darkened in color and the surface feels dry to the touch, about 30 minutes.

6. 6

   Place the baking sheet on a wire rack and let the tomatoes cool completely (theyll crisp up as they cool).

7. 7

   Transfer the tomatoes to a coffee or spice grinder and pulse into small, flaky bits no larger than a sesame seed, about 8 to 10 (1-second) pulses.

8. 8

   Add the thyme and pulse once or twice to combine.

9. 9

   Transfer the mixture to a medium bowl, scraping out any bits stuck in the grinder.

10. 10

    Add the salt and whisk to combine.

11. 11

    Store in an airtight container at room temperature for up to 2 months.

12. 12

    To serve, roll the corn cobs in the olive oil, then sprinkle with the tomato salt.

* Per serving · 4 servings · Values may vary.

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