0 Full-screen Corn Salsa April 7, 2016 Ingredients 3 ears corn, husks and silks removed 1 tablespoon Tantillo California Extra Virgin Olive Oil 2 large firm-ripe tomatoes, diced 1 fresh Anaheim chili, stemmed, seeded, and diced 2 cloves garlic, minced or pressed 3 tablespoons Tantillo Lime Juice 1 tablespoon ground New Mexico or California chilies Salt and pepper Directions1Lay corn on a lightly oiled grill over a solid bed of hot coals (you can hold your hand at grill level for only 1 to 2 seconds) or over high heat on a gas barbecue; close lid on gas barbecue.2Turn the cobs as needed for even grilling. When they are evenly browned on all sides (about 12 minutes) remove from grill and cut corn from cobs. 3In a bowl, mix kernels with Tantillo California Extra Virgin Olive Oil, tomatoes, diced chili, garlic, Tantillo Lime Juice, ground chilies, and salt and pepper to taste. Buon Appetito! close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Notify me of new posts by email. Your review ...All fields are required to submit a review.