|Roasted Corn Salsa|
This dish is fresh, light and healthy. Crunchy corn "off" the cob, tangy heirloom tomatoes and a little zip from the minced jalapenos make this an excellent accompaniment to a multitude of main dishes. Recently I paired it with Chimichurri Carne Asada Tacos and tonight it was the perfect partner for my Cumin-Crusted Pork Loin Chops. I used beautiful red corn for this but yellow corn will work just as well.
1 cob of fresh red or yellow corn
1 small heirloom tomato, chopped
1/2 jalapeno, seeded and minced
1/4 medium red onion, minced
1 lime wedge, squeezed (juice only)
2 Tablespoons queso fresco, crumbled (optional)
Roast corn on the cob over open flame or on grill until lightly charred. Cut corn from cob.
In medium bowl, combine corn, tomato, jalapeno, cilantro, and onion. Add fresh squeezed lime juice and toss to coat. If desired, crumble queso fresco over salsa and serve.