Sweet Corn Pico de Gallo

Ingredients

3 ears of Sweet White Corn

2 bunches of Green onions

1 bunch Cilantro

1 spring fresh Oregano

6 large Tomatoes

3 Chili's of choice, diced

1 lime, zest and juice

3 tablespoons red wine vinegar

1 tablespoon tomato paste

1 tablespoon ground cumin

1 teaspoon ground Adobe Chili

1 teaspoon smoked paprika

1/4 additional teaspoon of ground Adobe Chili

salt, pepper and Agave to taste

Directions

Pre-heat oven to 400 degrees.

Husk corn, place on a cookie sheet and roast until they start to brown, remove and let cool.

While corn is cooling, in large bowl place diced chili's, lime zest and juice, cumin and teaspoon of ground Adobe Chili and toss.  Next dice just the light green to whites of the onions.

and add them to the chili's mixture.

In a small bowl blend the vinegar and tomato paste.

And add it to the chili mixture.

Next remove the corn from the cob, place and in bowl and break up the kernels that are still grouped together. Sprinkle the paprika and 1/4 teaspoon of ground adobe chili over corn and toss. Set aside and let sit for about 15 minutes.

Dice up tomatoes, you will need about 4 cups.  Usually i use large beef stake type tomatoes but this morning i had a lot of of the cherry tomatoes that were thrown off the vines last night due to the storm so i am using them instead.

Add tomatoes to chili mixture and toss. At this time also add the chopped herbs, salt, pepper and Agave to taste. Let set for about 15 minutes, toss a few times during this time.

Now add the tomato mixture to the corn, toss, chill for about an hour before serving. 

You can also can this Pico, use more firm tomatoes if canning; but only boil to seal no more then 5 minutes.  I usually do 3 minutes if the jars and lids are hot at the time i add the Pico.

Note: All chili's vary on their degree of "Hot" you like, so taste through out the process and add more diced chili's to get it to the desired taste.