Bright Summer Corn Salsa

• 2 Fresh corn on the cob, unhusked - top silk and excess leaves cut off
• 1 handful Sweet grape tomatoes
• 1 Small shallot
• 1/2 Small jalapeno - leaving some of the ribs depending on your desired level of heat
• 1-2 sprigs Cilantro
• 1 tablespoon Fresh squeezed lime juice
• 1 tablespoon Good quality extra virgin olive oil
• Salt and pepper to taste
• 1 tablespoon Cotija cheese or crumbled feta

1. Pre heat oven to 325 degrees
2. Dice grape tomatoes, so they are slightly larger than a kernel of corn and set aside. I like to divide mine in halves or thirds, if possible.
3. When oven is ready place corn in the husk on the middle rack and bake for 20-25 minutes, or until you can really smell the corn
4. When ready, remove corn and place on a cooling rack, until cool enough to handle. Approx. 10 minutes.Once cool, remove silk and husk, cutting them off at the bottom.
5. Now here's a fun trick to get the kernels off the cob, without the kernels flying everywhere: Arrange an ear of corn vertically so that the thicker end sits over the hole of a Bundt pan. If you don't have a bundt pan, you can use a large bowl and set a smaller bowl turned upside down inside the larger bowl. Using a small, sharp knife, slice the corn off the cob, turning the ear as you go!
6. Add diced tomatoes, chopped shallot, jalapeno and cilantro to the bowl and mix well.
7. Add lime juice, olive oil, salt and pepper, mixing well to your taste.
8. Garnish with cotija cheese or crumbled feta.

corn, handful sweet grape tomatoes, shallot, jalapeno leaving some, cilantro, fresh squeezed lime juice, extra virgin olive oil, salt, cotija cheese

Taken from food52.com/recipes/28519-bright-summer-corn-salsa (may not work)