Tonight, I grilled up Halibut Steaks with Grilled Corn Salsa. It was SO good that I have to share the recipe for the Salsa, which would be as terrific on steak or a pork chop as it was on the Halibut.
3 ears of corn (husked)
1 large tomato (seeded, cored, and cut into 4 pieces)
1 medium sweet yellow onion (peeled and sliced into 1/2 inch thick slices)
2 fresh jalepenos (cut in half and seeded)
1/4 cup chopped fresh cilantro
juice of one lime
3 Tbsp. olive oil (plus more for vegies on grill)
Spread first 4 ingredients on baking sheet and drizzle both sides with olive oil. Place vegies directly on grill and cook over medium heat until brown (10-15 minutes). The tomatoes will come off the grill first followed closely by the onions, then the jalepenos. The corn will stay on the grill the longest.
Cut corn off the cob and chop tomato, onion, and jalepeno. Put all into a bowl with remaining ingredients and stir well. Serve immediately!
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