Corn Salsa

My family loves salsa- in fact one of my daughters actually likes to eat straight from the jar! Fresh made salsa goes great with so many things besides Mexican food, its delicious with food from the barbeque as well! This is a great recipe for Corn Salsa from Safeway, and I like to put it with grilled chicken or corn. It has that great barbeque flavor mixed with fresh vegetables and a little spice. Perfect for summer! When selecting individual ears, check the freshness of each one by gently peeling back the husk to examine it. Great quality corn should have full, evenly formed and filled ears, with straight rows of bright, shiny kernels. The husks should be bright green with the silk ends free from decay and obvious worm damage. Store in the refrigerator until you’re ready to cook with it! Enjoy!          

Corn Salsa

Salt and pepper

3 ears corn, husks and silks removed

1 tablespoon Tantillo Extra-Virgin Olive Oil

2 large firm-ripe tomatoes, diced

1 fresh Anaheim chili, stemmed, seeded, and diced

2 cloves garlic, minced or pressed

3 tablespoons lime juice

1 tablespoon ground New Mexico or California chilies

Lay corn on a lightly oiled grill over a solid bed of hot coals or over high heat on a gas barbecue; close lid on gas barbecue. Cook, turning as needed, to brown corn evenly on all sides, about 12 minutes. Cut corn from cobs. In a bowl, mix kernels with tomatoes, diced chili, garlic, lime juice, ground chilies, and salt to taste.

recipe courtesy of Safeway.com