Grilled Corn and Cherry Tomato Salsa

• 3 cobs corn fresh with husk
• 6 ounces cherry tomatoes quartered
• 3 tablespoons cilantro minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper freshly ground
• 1 each limes juiced
• 1 each hot chili peppers minced, or 1/2 jalapeno (optional)
• 2 tablespoons olive oil, extra-virgin

1. To grill the corn:
2. Heat your grill set to high for 10 minutes.
3. Remove all but the last layer of husk from each cob of corn.
4. Cut off the silk tassle (to avoid it catching on fire!
5. ).
6. Grill corn, turning every 2 minutes until the husk is charred and some corn develops some charring.
7. Let cool.
8. Clean off the charred silk and husk.
9. Over a large shallow bowl, using a sharp knife cut off the kernels of corn from the cobs and discard the cobs.
10. Cut cherry tomatoes into quarters.
11. Add the corn, cherry tomatoes, cilanto, salt, pepper, lime juice, olive oil, minced chili pepper (if using) and toss to combine.
12. Let sit for an hour to allow the flavors to combine.
13. May be made in advance and held in the refrigerator for up to 8 hours.

cobs corn, tomatoes, cilantro, salt, black pepper, hot chili peppers, olive oil

Taken from recipeland.com/recipe/v/grilled-corn-cherry-tomato-sals-52568 (may not work)