Grilled Corn Pico de Gallo

Ingredients

• 1  ears corn 
• 0.5 cup cilantro leaves fresh chopped
• 3 tablespoons juice of lime fresh
• 0.8 cup onion chopped
• 3 servings pepper black freshly ground
• 2  serrano chiles minced stemmed seeded
• 1.5 pounds tomatoes ripe seeded chopped

Equipment

• bowl
• knife
• grill
• grill pan

Directions

1. Heat a dry grill pan over medium-high heat. Grill thecorn, turning occasionally, until darkened in spots,about 10 minutes. Set aside until it is cool enough tohandle.
2. Using a sharp knife, carefully cut the kernels off thecobs and add them to a medium bowl.
3. Mix in thetomatoes, onion, cilantro, lime juice, and serrano.Season with salt and pepper. Cover and chill for at least30 minutes, until flavors blend. (The salsa can be madeup to 4 hours ahead.)
4. Reprinted with permission from Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid, © 2011 Clarkson Potter a division of Random House, Inc.MARCELA VALLADOLID is the host of Discovery Travel and Living's Relatos con Sabor (Stories with Flavor), which airs in every Latin American country and on Discovery Familia in the United States. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary Institute and later the Ritz-Escoffier Cooking School in Paris. A former recipe editor/tester at Bon Appétit magazine, she became widely known after appearing as a contestant on The Apprentice: Martha Stewart. She and her young son divide time between Tijuana and San Diego.