The two ears of corn in my fridge gave me the chance to re-create a side dish I enjoyed a while back at El Scorcho. It reminded me of the flavors in pico de gallo, but with corn as the main ingredient rather than tomatoes. I have no idea whether this is how El Scorcho makes their version, but this turned out pretty tasty. Fresh, tangy, and a little spicy, this could be served as a salsa with chips too.
Sassy Corn Salad
corn kernels from 2 ears corn, about 2 cups
1/2 large jalapeno, minced
1/4 cup loosely packed cilantro, chopped
about 6 cherry tomatoes, cut in halves
1 scallion, chopped
juice from 1/2 lime
1/2 teaspoon extra virgin olive oil
salt and pepper to taste
Combine all ingredients and allow to marinate for about 15 minutes. Serve at room temp or chilled.