Skip the tomatoes and make a salsa recipe that really sings. It pairs perfectly with chips or veggie slices. Try serving this salsa with fish.
4 ears corn
1 vidalia onion, cut into 1/2-inch-thick slices
1/4 cups finely chopped fresh cilantro
1 1/4 cups chopped seeded yellow tomato
3 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
How to Make It
Prepare grill or broiler.
Place corn on grill rack or broiler pan; cook 20 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 3 cups. Place onion on grill rack coated with cooking spray; cook 5 minutes on each side. Cool and chop.
Combine corn, onion, and remaining ingredients in a large bowl; toss well.
Fresh as can be - a great use for summer corn on the cob. Dominated by flavors of corn, onion cilantro - the yellow tomato got a bit overwhelmed. A nice tang from the vinegar. Not at all spicy, so I might use 1 seeded jalapeno next time. Made homemade tortilla chips to serve with this.
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