Serves 4 Anytime you have the grill warmed up, throw on some extra corn-on-the-cob to make this refreshing and easy summer side dish. It's a great complement to any outdoor party or barbecue.
Ingredients
4 ears grilled corn on the cob
1 cup chopped tomatoes
1/2 cup chopped red onion
1 jalapeño pepper, seeded and finely chopped
1 tablespoon extra virgin olive oil
2 teaspoons lime juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon chipotle chile powder (optional)
3 tablespoons chopped cilantro
Method
Cut the corn off the cob by holding the corn lengthwise on a cutting board and slicing the kernels off carefully with a sharp knife, taking care to not cut any of the cob off with the corn. (You should have about 3 cups of kernels.) Combine the corn with the tomatoes, red onions, and jalapeño peppers in a large bowl. Toss with oil, lime juice, salt and pepper. Stir in the chipotle chile powder, if using. Fold in the chopped cilantro and serve.
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