Corn and Scallion Corn Salsa.
Here is what you need:
3 Teaspoons Extra-Virgin Olive Oil
1 Cup Fresh Corn Kernels (From 2 Ears)
1 Small Jalapenio Pepper, Seeded And Chopped
2 Tablespoons Chopped Fresh Cilantro
2 Tablespoons Chopped Red Onion
2 Tablespoons Fresh Lime Juice
1/2 Teaspoon Sugar
4 green onions
Handful of grape tomatoes, optional
Fresh Cilantro, not optional but you could use parsley if you hate cilantro!
Preheat A Grill To Medium High. Brush The pepper and scallions with Olive Oil And Grill.
Grill onions until charred but still firm. Corn and pepper will grill longer.
Let cool then seed and stem the jalapeno and dice it. Slice the onions and cut the corn off the cob and combine in a bowl.
In A Bowl. Stir In The 2 Teaspoons Olive Oil, The Lime Juice, Sugar And 1/2 Teaspoon Salt. Taste and adjust the seasoning if necessary.
Add The Finely Chopped Red Onions To The Bowl with the corn mixture. .
And Because I Noticed I Had A Few Leftover Grape Tomatoes I Decided To Chop Them And Add Them To The Salsa. (I Do Stuff Like This All The Time!) Mix in the dressing.
After You Put It All Together Taste Again And Adjust Seasoning. I Like To Add A Little Fresh Cracked Black Pepper. Garnish with cilantro.
My "Thank You For Coming Bowl." Learned that from Chef Ann on The Food Network.