Fresh Corn Salsa

Notes

Make this as mild or as hot as you like. You can completely omit the jalapeno or throw the whole thing in there!
I love to use hot honey for some extra heat, but regular honey works great too.
I personally think the cilantro makes this salsa shine, but if it’s not your thing, you can certainly leave it out.
We are slightly obsessed with burrito bowls in our house, so I always double the recipe so we can have some with tortilla chips and then some for our bowls.
Great to make ahead and refrigerate. It tastes better when it has had time to mesh together.

	1 pint cherry tomatoes
	1 small onion, quartered
	2 ears of corn, charred/grilled
	4-6 cloves of garlic, loosely chopped
	1/2 jalapeno, loosely chopped
	1 tablespoon honey
	Juice of ½ of a lime
	Salt to taste
	¼ cup cilantro, chopped

1.	Add tomatoes, onion, garlic, jalapeno, honey, lime and salt to food processor. Pulse until all ingredients are combined. Add salt to taste.
2.	Using a small strainer, drain the salsa mixture of excess water. Once you get the consistency you’re looking for, add to small bowl and add chopped cilantro.
3.	To char corn either on a hot grill or gas stovetop, you can put them right on a burner, turning constantly until it is cooked to your liking.
4.	Once the corn has cooled, using a sharp knife, cut the kernels off the ear. Add to the salsa mixture and mix together.
5.	Serve with your favorite tortilla chips, on a taco or in a burrito bowl.