2 ears sweet corn, husks removed
1 lb. ripe tomatoes, diced
1 large cucumber, peeled, seeded, and diced
1 jalapeño, seeded and minced
1/2 cup chopped cilantro
2 Tbs. fresh lime juice
2 Tbs. extra-virgin olive oil
1 tsp. sugar
Sea salt and black pepper to taste
Grill the corn over the embers prepared for grilling the steaks. Turn them to grill on all sides for a total of about 10 minutes, or until tender. Cool to room temperature, then cut the kernels off of the cobs.
Mix all ingredients in a medium bowl and serve. The salad can be made a few hours in advance, covered, and refrigerated.
Swig & Swine’s Anthony DiBernardo shares some favorites and how his restaurant is faring through the pandemic
