Corn Salsa (Prep time: 30 minutes, not counting the time to cook the corn.  That takes about 15 minutes on the grill after removing the silk, leaving the husks and soaking in water for an hour or more.  You could just also shuck the corn and boil it before removing the kernels.)

2 ears grilled corn

1 tomato, diced

1 clove garlic, diced

½ onion, diced

½ tsp. red pepper flakes

½ green bell pepper, diced


Ground black pepper

1 tsp. oregano

Splash of Tabasco sauce

1 tsp. balsamic vinegar

1 Tb. olive oil

2 tb. diced parsley or cilantro

1 tsp. lime juice

Diced chives to garnish

Cut the kernels from the corn. Saute the onion, green pepper and garlic until just starting to soften. Combine all ingredients in a large bowl and serve with tortilla chips or as a side dish for chicken or fish.

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