Makes enough for 6 big ol' weekend backyard barbequed steaks
4 ears sweet corn, husk and silk removed
2 tablespoon good quality olive oil
Kosher salt and ground black pepper to taste
1 cup diced sweet red onion
1 ½ cups sweet yellow teardrop tomatoes, cut into ½-inch dice
1 ½ cups sweet red teardrop tomatoes, cut into ½-inch dice
1 cup good quality olive oil
1 ½ cups balsamic vinegar
1 cup light sodium soy sauce
1 tablespoon fresh squeezed lime juice
1 cup chopped fresh cilantro
2 teaspoon red pepper flakes
Kosher salt and ground black pepper to taste
- Rub olive oil on the ears of corn and salt and pepper to taste.
- Place corn over a low fire on the barbeque grill and cook until the corn is slightly charred (depending on the heat this will take 10 to 15 minutes). Remove corn from grill and with a sharp knife scrape kernels from the cob. Place corn in a mixing bowl and add the remaining ingredients.
- Place cooked steaks (this is also absolutely delicious on grilled fish and chicken) on individual plates and spoon approximately ½ cup of salsa over the top making sure to get equal quantities of the vegetables in each scoop. Serve me my portion and enjoy yours!
