Grilled Corn Salsa

Grilled corn salsa with perfectly grilled corn, fresh tomato, red onion and cilantro, a little lime juice to bring all together, and a dash of heat from a jalapeno.  This recipe has been on repeat all summer here.  My kids love the corn in the pico de gallo.  I usually grill 5-6 ears of corn, and use half for the recipe and serve the others on the side.  Adapted from Minimalist Baker and Bobby Flay.

INGREDIENTS
2 large ears corn grilled and removed from the cobb
1/4 red onion, diced
4-6 ripe tomatoes, seeds slightly removed and diced
1 serrano or jalapeño pepper, seeded and minced
sea salt and ground black pepper to taste
juice of one lime
1/3 cup fresh cilantro, chopped

DIRECTIONS
To grill corn gently pull back the husk, leaving it still attached at the bottom and remove the silk.  Put the husk back on and soak the ears of corn in cold salt water (1T of salt in a large pitcher of water works well for me).  Soak for 10-15 minutes while the grill preheats.   With the husks on grill the corn for about 12 minutes, rotating it a quarter turn every 3 minutes or so.   If you want more color or char marks on the actual corn, carefully pull the husk back put it back on the grill for a little color for a couple of minutes rolling to heat all sides.

Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
Serve immediately or cover and put in the fridge.