Roasted Corn & Tomato Salsa

My dear friend Kisma is a culinary creative, regularly preparing and sharing her gourmet meals across social media. I literally salivate while scrolling through her photos, so when she invited me over for dinner a few weeks ago, I jumped at the chance.

She made one of her signature dishes, an adaptation of Williams-Sonoma Honey-Glazed Salmon with Roasted Corn Salsa. I just brought a bag of chips and a plan to cajole her into blogging. I ate way too much, she agreed to start a blog, and I think we were both successful in our objectives. I've certainly been inspired ever since.

When considering what I might make for this weekends celebrations, it didn't take long to land on that roasted corn salsa. I've been dreaming of it for weeks and it's so delicious that people are drinking it. I mean, what other testimonial do you need? It's basically organic crack that's good for you.

The proportions in this recipe are flexible and to your taste. Kisma uses cherry or grape tomatoes, extra vinegar, tabasco, and love. I doubled the recipe and used heirloom tomatoes. Here is the original version to get you started:

Ingredients:
3 ears of corn, shucked
2 tomatoes, peeled, seeded and chopped
1 small yellow onion, finely chopped
2 Tbs. olive oil
1 Tbs. red wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. Tabasco or other hot-pepper sauce, or to taste
2 Tbs. finely chopped fresh flat-leaf parsley

Directions:
To make the salsa, prepare a hot fire in a grill. Place the corn on the grill rack 5 to 6 inches from the fire and cook, turning often, until the kernels have softened and are lightly browned, about 10 minutes. Let cool completely, then cut off the kernels from each ear with a sharp knife, cutting the length of the ear and rotating it with each cut. Alternatively, remove the kernels with a kernal cutter.

In a large bowl, combine the corn kernels, the tomatoes, onion, olive oil, red wine vinegar, salt, pepper and hot-pepper sauce. Stir well, then taste and adjust the seasonings. Cover and refrigerate. Stir in the parsley just before serving.

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