3 large ears corn, grilled
1/2 red onion, diced OR grilled white onion
2 ripe tomatoes, seeds slightly removed and diced
1 serrano or jalapeño pepper, seeded and minced
sea salt and ground black pepper, to taste
juice of one lime
1/3 cup fresh cilantro, chopped
1. To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
3. Taste and adjust seasonings as needed, adding more salt, pepper or lime juice for added flavor.
4. Chill and let the flavors marinade. Will keep covered in the fridge for several days, but is best when fresh.
Pair this up with a cheap cut steak. Yum!