By Kathryn Reed
Fresh corn is something I could probably eat every day. It has seemed so incredibly sweet this summer.
Eating it right off the cob is my first choice, but sometimes I like to cut off the kernels and transform into something more.
The recipe below is quite simple and satisfying. I used the mixture as a salsa with tortilla chips. This broke up what can be a monotony with tomato salsa. I added the last bit of it to an enchilada mixture.
I would think it would be great as a topping for fish, maybe even pork.
The corn can be boiled or barbecued or cooked in a skillet. Obviously the cooking method will change the flavor.
3 ears of corn, cooked
2 medium tomatoes, chopped
½ tsp salt
1½ tsp hot sauce
1 C cilantro, chopped
Take the kernels off the corn. Place in medium bowl. Add rest of ingredients. Stir. Refrigerate for at least an hour to let flavors meld.