 Maybe it's my Ohio roots and my midwest friends will understand this - but I am completely obsessed with fresh corn on the cob. I was super spoiled as a child because most of the corn we ate was picked the very same day. Now I'm a full on corn on the cob snob. :) Since leaving Ohio, I've had a harder time finding fresh corn. I don't even bother buying corn on the cob unless I know for sure that it's super fresh. (Thank goodness for farmers markets.) I love this recipe for Grilled Corn Salsa because it really highlights the flavor of this sweet starchy vegetable. The corn is the star of this dish and it pairs perfectly with the hints of lime, jalapeno and cilantro. The best part is that you can dial the heat up or down depending on the amount of pepper that you choose to add to your salsa.  Grilled Corn Salsa 6 ears corn, shucked 3 Tablespoons olive oil 1/2 cup minced red onion 1/2 cup chopped cilantro 1 teaspoon lime zest 1 teaspoon kosher salt 1 jalapeno Brush corn with 1 T. oil. Grill until charred. (20-25 minutes)  Cut kernels from cobs.  Add remaining ingredients.  Serve with chips.
This grilled corn salsa would be a great addition to any appetizer menu. Just imagine a bowl of fresh salsa, a bowl of creamy guacamole and a bowl of grilled corn salsa, served alongside a giant bowl of salty corn chips. I can't imagine a better trio of dips to serve to guests at a casual dinner party or barbecue.
Ciao!
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