I am including a sure fire method to cook fresh corn - quickly!
The most challenging part of this recipe are the roasted tomato's. You can use good sundried tomato's instead, but it won't have the same flavor or kick.
First the tomato's! I love Jersey Tomato's! They have a bolder and sweeter taste. Use them if you have access to them, if not, use ripe tomato's.
Preheat oven to 275 degrees.
Quarter the tomato's, removing the core and any blemished part. With a spoon, remove the seeds and as much of the water as possible. Put the tomato's in a bowl. Add Garlic Powder, dash of salt, pepper and Maple Sugar (if you don't have it, it's ok, use regular sugar) - about 1/4 cup, about 1/4 cup of Balsamic Vinegar. Mix well and set on a parchment lined cookie sheet. Place in oven, check every 2-3 hours, turn the tomato's when one side begins to blacken. Total cooking time will vary, but it usually takes about 10 hours for the tomato's to reduce.
Remove tomato's and set in a bowl to cool, careful here...they are so yummy you will want to start munching on them and they may never get to the Salsa!!
Corn!
After you remove the corn from the husk, lay it on some aluminum foil. Drizzle some olive oil on it, so it's lightly coated. Add chipolte powder, salt, pepper and granulated garlic (you can use fresh if you want!) Seal the foil and place it on a grill for about 15-20 min, turning frequently. Remove and let cool. Once cool, remove the kernels with a sharp knife. Place the kernels in a bowl, set aside.
Chop a handful of fresh Cilantro, ad it to the tomato's and corn, ad a little bit of Olive Oil! Refrigerate for an hour or so...EAT AND ENJOY!!!
This is fantastic to serve with Chicken, Fish, Meat or...Go Totally Veggie and put on top of a salad or floured Tortilla!
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