Recipe information
Yield
Makes 1 1/2 cups
Ingredients
1 ear of corn
1 1/2 pounds ripe tomatoes, seeded and chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 serrano chiles, stemmed, seeded, and minced
Salt and freshly ground black pepper
Preparation
Step 1
1 Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.
Step 2
2 Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)
Reprinted with permission from Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid, © 2011 Clarkson Potter a division of Random House, Inc.
MARCELA VALLADOLID is the host of Discovery Travel and Living's Relatos con Sabor (Stories with Flavor), which airs in every Latin American country and on Discovery Familia in the United States. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary Institute and later the Ritz-Escoffier Cooking School in Paris. A former recipe editor/tester at Bon Appétit magazine, she became widely known after appearing as a contestant on The Apprentice: Martha Stewart. She and her young son divide time between Tijuana and San Diego.
