Roasted Corn Salsa

–From the kitchen of Jesse Deardorff, (senior, agricultural studies)


4 roasting ears corn, freshest available

Juice from 2 limes

4 tomatoes, seeded and diced

2 red onions, finely chopped

1 to 2 Jalapeños, finely chopped

4 tablespoons chopped fresh cilantro

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper


Roast the corn on the grill. Let cool slightly, then peel back the husk and silks.  Using a large, heavy knife, slice down the cobs to remove the kernels. Place the corn kernels in a bowl with tomatoes, red onions, Jalapeños, and cilantro. (The Jalapeños maybe omitted if you want a mild corn salsa.) Add chilies to taste.  Whisk together the olive oil and remaining lime juice.  Season to taste and pour over the salsa.  Toss well to mix.  Serve while still slightly warm, or leave to cool, cover, and chill for up to two hours.