Corn and Scallion Corn Salsa.

Here is what you need:

3 Teaspoons Extra-Virgin Olive Oil
Kosher Salt
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
 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.