As I mentioned in this Tomatillo and Avocado Salsa recipe, I loves me a good salsa bar. There is just so much to pick from! Enjoy this salsa with some good friends, a game of UNO and, a nicely chilled bottle of Pinot Grigio. 2 ears of corn
2 vine-ripened, organic tomatoes
2 serrano chiles (less if you are sensitive to heat)
1 red onion
2 tablespoons of chopped cilantro
1. Remove the corn husks and the underlying silk. You do not want any of this to get into the salsa, it is rather unpleasant to eat.
2. Chop off one end of the corn so that you can hold it steady at a 90-degree angle to the table. Then carefully cut off the kernels using a large butcher knife (like Michael Meyers sized).
3. Using a small frying pan, add enough olive oil just to barely coat the pan. Add in the corn and cook it over a medium-low heat. You want the corn to be just barely cooked, not over cooked.
4. Transfer the cooked corn to a large mixing bowl and chill it in the refrigerator.
5. While the corn cools in the fridge, prepare the other ingredients. Dice the tomatoes and the red onion. Mince the serrano chiles and chop the cilantro. If you aren't a fan of hot food, only use one half of a serrano. That is enough to give it some flavor without the burn.
6. If the corn has cooled, remove the bowl from the fridge. It doesn't have to be chilled, but you don't want the corn to be hot or even warm.
7. Add the remaining ingredients. Juice the two limes and add it to the mixture.
8. Mix well and salt to taste.
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