Grill

The photos tell the story: I would like to spare anyone the misfortune of charring corn beyond salvage, as I first did when testing out the sunset salsa recipe a fews week ago. So if you soak your corn in water first, you can avoid disaster. This recipe started with the inspiration of the three sisters: corn, squash, and beans. Along the way they picked up some friends, haberno, jalapeno, cipollini, cilantro, spearmint, basil, lime, and eventually heirloom tomatoes. I used small heirloom corn (including bloody butcher and shoepeg), native cilantro which is quite spikey on the ends, saber basil, and a red cipollini onion. Feel free to vary. Silver queen corn would be even more delicious. I grilled the corn as well as the edamame. Save yourself the trouble with the beans and roast them in the oven instead. Interestingly, my final variation, with the added tomatoes and basil, looks a lot like sunset salsa, which is where I first began with grilled corn! Do let this chill thoroughly. As a salsa serve with fage or sour cream and more fresh herbs- a medley of cilantro, basil and spearmint with your favorite dipping chips.

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