4 medium ears corn, husks removed
1 pint red and/or yellow cherry tomatoes, quartered
1 small red onion, finely chopped
1 jalapeño pepper, very finely chopped
Juice of 1 medium lime
1/2 cup coarsely chopped fresh cilantro
Salt
Heat an outdoor gas grill to medium or prepare a charcoal grill for indirect heat. A grill pan over medium heat will work as well.
Grill the corn uncovered until some the kernels are bright yellow and a few are charred, 2 to 3 minutes per side, for a total of 12 to 15 minutes. Remove the corn from the grill and cool for 5 minutes.
Meanwhile, combine the tomatoes, onion, jalapeño, and lime juice in a medium bowl. Once the corn is cool enough to handle, cut the kernels from the cob, and add to the bowl. Season with salt and stir to combine.
Recipe Notes
- Storage: Store the salsa in an airtight container in the refrigerator for up to 5 days.