Corn with Spicy Tomato Salt Recipe

• 1/2 ounce dry-packed sun-dried tomatoes
• 1/4 teaspoon Tabasco Sauce
• 1/2 teaspoon thyme, chopped
• 1/2 cup kosher salt (about 2 1/2 ounces)
• Sweet corn, cooked as desired and left on the cob
• 4 tablespoons olive oil

1. Heat the oven to 250 degrees F and arrange a rack in the middle.
2. Very thinly slice the tomatoes and place them in a small bowl.
3. Drizzle with the Tabasco and toss with your hands to combine.
4. Place the tomatoes on a baking sheet and spread into a single layer, leaving at least a 1/2-inch space between the slices.
5. Bake until theyre darkened in color and the surface feels dry to the touch, about 30 minutes.
6. Place the baking sheet on a wire rack and let the tomatoes cool completely (theyll crisp up as they cool).
7. Transfer the tomatoes to a coffee or spice grinder and pulse into small, flaky bits no larger than a sesame seed, about 8 to 10 (1-second) pulses.
8. Add the thyme and pulse once or twice to combine.
9. Transfer the mixture to a medium bowl, scraping out any bits stuck in the grinder.
10. Add the salt and whisk to combine.
11. Store in an airtight container at room temperature for up to 2 months.
12. To serve, roll the corn cobs in the olive oil, then sprinkle with the tomato salt.

tomatoes, tabasco sauce, thyme, kosher salt, sweet corn, olive oil

Taken from www.chowhound.com/recipes/spicy-tomato-salt-31008 (may not work)