Ingredients2 ears corn, husked
extra virgin olive oil, for brushing corn
6 plum tomatoes
1 small shallot, minced
1 clove garlic, minced
1 canned chipotle chile, finely chopped
2 tablespoons chopped fresh cilantro
1t fresh parsley, chopped
2 T fresh lime juice
1 T extra-virgin olive oil
salt to taste
1. Preheat grill to medium. Brush corn with oil and place on grill over medium hot coals. Grill about 10-12 minutes until tender and slightly charred.
2. Stand corn up and cut the kernels off the cob.
3. Place the tomatoes over medium-hot coals and grill about 8 minutes until the skins are blistered. Slice tomatoes lengthwise and dice.
4. In a bowl, combine the corn, tomatoes, shallot, garlic, chipotle chile, cilantro, parsley, lime juice, extra-virgin olive oil and salt to taste. Let stand for 30 minutes before serving.