Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca

Ingredients

• 0.3 cup cilantro leaves chopped
• 2  ears corn husked
• 2 large cloves garlic minced
• 1  juice of lime juiced
• 2 pounds mussels (see Note)
• 2 tablespoons olive oil 
• 1 small onion red cut into tiny dice ( 1/2 cup)
• 6 servings sea salt and pepper black freshly ground fine
• 0.5  serrano chiles minced
• 8 ounces tomatoes cored seeded cut into small dice ( 1 1/2 cups)
• 0.5 cup water 
• 0.5  bell pepper yellow cored seeded cut into small dice ( 1/2 cup)

Equipment

• bowl
• frying pan
• knife
• dutch oven
• cutting board
• skimmer

Directions

1. Remove as much of the corn silk as possible. Trim off the stalk ends from the cob. Stand the ears up on a cutting board and, using a short sharp knife, shave off the kernels. Get as much of the kernels as possible without cutting into the cob and be careful, the kernels have a tendency to fly all over the kitchen.
2. Put the corn kernels, mussels, and 1/2 cup water in a wide deep skillet or Dutch oven. Cover and bring to a boil over medium-high heat. Steam, shaking the pan occasionally, just until the mussels open up, 3 to 5 minutes.
3. While the mussels are steaming, toss the tomato, red onion, yellow pepper, cilantro, olive oil, garlic, chile, and lime juice together in a bowl. Season with salt and pepper, to taste.
4. When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably.
5. Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels.
6. Serve hot, warm or at room temperature.