2 Ears of Yellow Sweet Corn- Shucked and Cleaned
1/8 tsp Tajin Clasico Seasoning (Available at most Hispanic Markets)
2 Garlic Cloves- minced
2 Pounds ripe Tomatoes, diced
2 Tomatillo Diced, diced, (optional)
1 small red onion, minced
1 ripe avocado diced
1 to 2 jalapenos seeded and diced
¼ cup chopped Cilantro
Juice from 2 limes
Salt to taste
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1) Preheat the grill to medium high. Remove the cornhusk and silk. Coat the corn with olive oil and lightly salt. Place the corn on the preheated grill. Turn the corn ¼ turns every 3-4 minutes, roasting and turning until all four (4) quarters are completed.
2) Mince garlic cloves and red onion.
3) Chop heirloom tomatoes, tomatillos, avocado, jalapenos, and cilantro.
4) After the corn has finished grilling let cool, cut the corn off the cob using a sharp knife. Add the corn and prepared vegetables into a bowl. Add Tajin Seasoning and lime juice and stir the mixed vegetables, let stand at room temperature for 30 minutes, or chill in refrigerator until ready to serve.
5) Before serving, taste and adjust tajin seasoning, salt and lime juice to taste. Serve with Tortilla Chips.
6) Garnish with whole Cilantro Leaves.
Makes about 8 cups
Total prep time 60 minutes