Bright Summer Corn Salsa

Directions

1. 1
   Pre heat oven to 325 degrees
2. 2
   Dice grape tomatoes, so they are slightly larger than a kernel of corn and set aside. I like to divide mine in halves or thirds, if possible.
3. 3
   When oven is ready place corn in the husk on the middle rack and bake for 20-25 minutes, or until you can really smell the corn
4. 4
   When ready, remove corn and place on a cooling rack, until cool enough to handle. Approx. 10 minutes.Once cool, remove silk and husk, cutting them off at the bottom.
5. 5
   Now here's a fun trick to get the kernels off the cob, without the kernels flying everywhere: Arrange an ear of corn vertically so that the thicker end sits over the hole of a Bundt pan. If you don't have a bundt pan, you can use a large bowl and set a smaller bowl turned upside down inside the larger bowl. Using a small, sharp knife, slice the corn off the cob, turning the ear as you go!
6. 6
   Add diced tomatoes, chopped shallot, jalapeno and cilantro to the bowl and mix well.
7. 7
   Add lime juice, olive oil, salt and pepper, mixing well to your taste.
8. 8
   Garnish with cotija cheese or crumbled feta.