Grilled Corn and Tomato Salsa -- The Summer Meal That Started at a Farmers’ Market Stall

I signed Noah up for robotics camp at the science center downtown and he looked at me like I'd handed him the keys to a spaceship. He's ten and he already knows more about circuits than Kevin knows about anything that isn't insurance. The camp runs two weeks and costs more than I want to think about, but the look on his face when I told him was worth at least three months of grocery savings. You don't skimp on the thing that lights your kid up. You find the money somewhere else.

Emma started swim lessons at the community pool. She's a natural — fearless in the water, which tracks because she's fearless everywhere. She cannonballed off the diving board on day one while kids twice her age clung to the ladder. The lifeguard was impressed. I was terrified. Being Emma's mother is a continuous exercise in watching your heart do dangerous things outside your body.

Jack and I went to the farmers' market Saturday morning. This is our thing now — every Saturday in summer, we walk the stalls at the downtown market and Jack examines the produce with the seriousness of a USDA inspector. He picks up tomatoes and checks the bottoms. He squeezes peaches. He asks the vendors what variety their sweet corn is, and the vendors answer him because he's five and earnest and you can't say no to a five-year-old in rubber boots who wants to discuss corn varieties.

I bought sweet corn from a family operation out of Boone County. Eight ears for three dollars. I shucked them on the back deck with Jack helping, his small fingers pulling at the silk with the concentration of someone defusing a bomb. We boiled them seven minutes — that's all you need, seven minutes, don't overcook sweet corn or you'll turn it to mush — and ate them with butter and salt for dinner. Just corn and butter and salt. Kevin grilled brats to go with. The simplest meal we've had all month and the best one.

I called Mom that night. Told her about the corn. She said, "Was it Bodacious?" I said I didn't know. She said Dad's corn will be ready in August and there's no point eating inferior varieties when Bodacious exists. I love that woman. She has opinions about corn genetics and she is not shy about sharing them.

That night on the back deck — corn butter salt brats, nothing else — reminded me that summer produce doesn’t need much help. But the next time I found myself with a bag of sweet corn from the Boone County stand and the grill already hot from Kevin’s brats, I wanted to do something that honored those ears a little more and gave us something to spoon over everything. This grilled corn and tomato salsa is exactly that: a recipe that lets the market corn be the star while the grill coaxes out just enough sweetness to make you stop and pay attention.

Grilled Corn and Tomato Salsa

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 6

Ingredients

• 4 ears fresh sweet corn, husks removed
• 1 tablespoon olive oil
• 1 1/2 cups cherry tomatoes, halved
• 1/3 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, roughly chopped
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Heat the grill. Preheat your grill or grill pan to medium-high heat. Brush the corn ears lightly with olive oil on all sides.
2. Grill the corn. Place the corn directly on the grill grates. Cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are lightly charred in spots and tender. Remove from the grill and let cool for 5 minutes.
3. Cut the kernels. Stand each ear upright in a large bowl and use a sharp knife to slice downward, cutting the kernels off the cob. You should have about 2 1/2 to 3 cups of corn.
4. Combine the salsa. Add the cherry tomatoes, red onion, jalapeño, and cilantro to the bowl with the corn. Toss to combine.
5. Season and dress. Drizzle the lime juice over the salsa and sprinkle with salt, pepper, and smoked paprika. Stir gently to coat everything evenly. Taste and adjust salt and lime as needed.
6. Rest and serve. Let the salsa sit for at least 5 minutes before serving to allow the flavors to come together. Serve alongside grilled meats, with tortilla chips, or spooned over tacos.

Nutrition (per serving)

Calories: 95 | Protein: 3g | Fat: 3g | Carbs: 17g | Fiber: 2g | Sodium: 180mg