Fresh Corn Kernel Salsa [or broiler]
Comments:	Serve this excellent salsa along with grilled ham or pork, or smoked meats. Grilled corn kernels give an excellent taste to this salsa. Corn-on-the-cob and tomatoes can also be broiled.
Servings:	4
Ingredients	Preparation
2 fresh ears corn-on-the-cob 2 tablespoons [30 g] butter, melted 4 tomatoes 6 green onions, finely chopped 1 clove garlic, finely chopped 2 tablespoons [30 mL] lemon juice 2 tablespoons [30 mL] olive oil Red Tabasco sauce, to taste Salt and freshly ground black pepper, to taste	Preheat barbecue to low intensity. Remove leaves and hair from corn-on-the-cob ears; brush all over with melted butter. Grill onto warm barbecue rack turning often for approximately 20 minutes, until tender and blackened. Holding one ear at smaller end straight up onto a cutting board and using a large heavy knife, remove the kernels cutting from one end to the other all around the ear. Repeat with remaining ears. Transfer corn kernels into a bowl. Thread tomatoes onto a skewer; grill onto warm barbecue rack for approximately 2 minutes turning often, until the skin breaks and becomes wrinkled. Peel then dice tomato meat. Add tomato dices to corn kernels along with finely chopped green onions and garlic. Mix together lemon juice and olive; season with red Tabasco sauce, slt and freshly ground black pepper. Pour into bowl over salsa; mix until well blended. Cover bowl; leave salsa to marinate at room temperature for 1 to 2 hours before serving.