This salsa make a great party appetizer. It's best served fresh, but leftovers will still taste delicious. If you don't have access to a grill, you can cook the corn in water, cut if off the cob and toast it a little bit in a pan to get some light char on the edges. If serving for a group, you can easily double the recipe.
Recipe from Minimalist Baker
2 ears of corn
3 scallions, finely chopped (can sub 1/4 red onion)
2 tomatoes, most seeds removed and chopped (a firm variety works best here, or you can sub cherry tomatoes and eyeball the quantity)
1 jalapeno, finely diced (Keep seeds for more heat, deseed for less. Use a serrano for even more heat)
1 lime, juiced
1/3 cup chopped cilantro
salt and pepper to taste
Grill your corn in the husk until done. Then remove husk and silk and place back on the grill for a couple minutes until lightly charred. Once cool enough to handle, cut the corn off the cob.
Mix the corn with the rest of the ingredients, seasoning with salt and pepper to your preferences. Add more lime if desired.
Serve immediately.
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