Sat July 9, 2016
2 large ears corn
1/4 red onion, diced
2 ripe tomatoes, seeds slightly removed and diced
1 serrano or jalapeño pepper, seeded and minced
1/3 cup fresh cilantro, chopped
Sea salt and ground black pepper to taste
Juice of one lime
Soak the ears of corn (in their husks) in a deep bowl filled with cold water for roughly one hour. Place a plate or bowl on top of the corn to keep the ears of corn submerged in the water.
Preheat your grill to medium heat. Place the corn, with husks on, on top of the grill. Grill for 15-20 minutes, turning periodically.
Once grilled, and cooled, carefully slice corn off of the cob. Mix the corn with the remaining ingredients until evenly combined.
Adjust the seasonings as needed for flavor. Serve immediately for best taste.