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Corn Salsa

Yields1 Serving

Corn Salsa 180

 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
1

Lay 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.

2

Turn 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.

3

In 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!