Fresh Corn Salsa............

I have lots of corn to use up this week.......lots and lots of corn! Hayman has eaten corn every night this week for dinner......he loves the stuff! I froze some of it for later use........then I had a few remaining ears left, so I dug out a corn salsa recipe that I really like. It is important that you grill the corn and tomatoes......this is what gives the salsa that special something. The original recipe came from foodnetwork.com, but I have tweaked it a bit. I seriously could sit down with this bowl, a bag of tortilla chips and eat every last lovin bit of it!!
Recipe for Fresh Corn Salsa

5 large ears of corn, husked

olive oil for brushing corn with ( about 1/4 cup )

salt and fresh ground pepper

2 large ripe tomatoes or a handful of cherry tomatoes if you don't have any large tomatoes on hand.

1/2 cup diced red onion

4 Tblsp. red wine vinegar, or more if you like

1/4 cup fresh cilantro, shredded

Brush the corn with olive oil and season with salt and pepper. Grill, turning every few minutes, until light golden and cooked, about 15 minutes or so. Let cool and cut kernels off the cobs. Discard cobs or feed to the chickens if you have them.

If using large tomatoes, core them and cut a small x on the bottom of each. If using cherry tomatoes, brush with olive oil and place on foil on heated grill. Cover grill and cook until tomatoes begin to soften but are not cooked all the way through. Remove from grill, cool for a bit, then remove skins. If using large tomatoes, you will need to cut them in half and remove the seeds and most of the juice ( after cooking them ) by giving them a little squeeze. If using small cherry tomatoes, just dice up and put in a bowl. Chop up large tomatoes and put in bowl, reserving juice.

Put the diced red onion in a bowl and add about 2 Tblsps. of red wine vinegar. Let stand about 10 minutes or so.

Add the chopped tomatoes, reserved juice if you have it, onions, cilantro and a dash of olive oil to the corn in a large bowl. Toss well, taste for seasoning and add more salt and pepper along with the remaining vinegar. The salsa is good when eaten on the same day you make it, but it will keep in the fridge for a day or so.

Serve with fresh homemade tortilla chips or use as a topping for chicken, fish, or beef. I served it over flat-iron steaks the other night........Yummy!!!