Ingredients
The following ingredients have 6 Servings
- 3 large ears corn, husks removed
- 12 ounces grape tomato medley
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/4 cup chopped cilantro
- 1/4 of a red onion, chopped
- 1 jalapeño, chopped (remove seeds for mild salsa)
- 2 cloves garlic, minced
- 1 large lime, juiced
Instruction
- Preheat the grill to medium-high. Brush corn with 1 tablespoon olive oil and season evenly with 1/2 teaspoon kosher salt. Grill, turning often, until charred all over, about 10-15 minutes. Remove from grill. When cool enough to handle, cut kernels off of the cobs.
- Preheat oven to 425°F. Place the tomatoes in an 8-inch round baking pan. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt. Toss the tomatoes with your fingers to coat. Spread them out evenly in the baking pan. Roast for 20-25 minutes, until they start to burst and caramelize.
- Add corn kernels and remaining ingredients to the tomatoes in the baking pan. Stir to combine well. Season with more salt to taste, if desired.
