As you might suspect, corn and beef have a great affinity. So do corn and tomatoes. Not so coincidentally, corn, tomatoes, and steak all have an affinity for the grill. Which means, while you can serve this succulent salsa year round, I recommend you make it for the first time when summer vegetables are at their peak. That way, you’ll never forget it, though you may forget what else you served that night. There will be no need for a sauce or vegetable to accompany the steak.
Yield: Serves 4 to 6
2 cups fresh corn kernels, from 2 or 3 ears of corn, or frozen kernels
2 large ripe tomatoes, cut into ¼-inch dice
1/3 cup peeled and diced jicama
1/3 cup diced onion
¼ cup coarsely chopped fresh cilantro leaves
1/3 cup fresh lime juice
1 teaspoon ground cumin
1 jalapeno, halved, seeded, and minced
1 clove garlic, minced
¾ teaspoon salt
1. Bring water to a boil in a small saucepan over medium heat. Add the com and simmer for 2 minutes. Drain, rinse under cold water to stop the cooking, and drain again. Pat dry with paper towels.
2. Combine the com, tomatoes, jicama, onion, cilantro, lime juice, cumin, jalapeño, garlic, and salt. Stir well, cover with plastic wrap, and put aside at room temperature for 1 to 2 hours.