Her family’s home-grown produce inspired Nikki’s “farm stand” salsa--but the splash of margarita mix is her own stroke of genius. A tortilla chip never had it so good.
2 ears sweet corn
3 large ripe tomatoes, chopped medium, excess juice discarded
2 green peppers, chopped medium
2 or 3 jalapeno peppers, chopped fine
1 red onion, chopped medium
Juice of 1 lime or 3/4 cup margarita mix (with or without tequila)
Pinch kosher salt
Peel back husks from corn (do not remove). Remove corn silk from both ears. Restore husks and soak corn in a pot ofwater 5 minutes to prepare for grilling. Meanwhile, make a low charcoal fire or preheat grill to 325 degrees F. Remove corn from water and grill about 15 minutes, turning frequently, until corn is cooked through. Meanwhile, toss next six ingredients in a large bowl. When corn is done, remove husks, then slice off kernels, cutting close to the cob with a sharp knife. Toss corn with other ingredients. Let sit 5 minutes while flavors blend, then serve.
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