Fire Roasted Corn & Tomato Salad June 8, 2016 By Jump to recipe Fire Roasted Corn & Tomato Salad June 8, 2016 by EIR Category Recipes Persons 6 Ingredients 2 cups corn, fresh, organic, non-GMO 6 med plum tomatoes, diced 1/2 cup red onions, chopped 1 tsp jalapeno, raw, diced 1/4 cup cilantro, fresh, minced 2 tbsp lime juice, fresh squeezed 2 tbsp lemon juice, fresh squeezed 1 tsp black pepper, ground Instructions Roast ears of corn over open flame or on a grill. Cool and cut off the cob for two cups. If using frozen corn, roast in a skillet until slightly brown. Combine corn, diced tomatoes, onion, pepper, cilantro, lime and lemon juice and mix well. Season with pepper and store in airtight container in the refrigerator for up to 1 week. Use on favorite dishes or as a salad. © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.