If you live in NW Ohio, you probably eat a lot of locally grown corn. At risk of being labeled a heretic, I must admit that corn on the cob has grown a bit tiring by this time of year. However, those freshly picked, beautiful cobs are hard to pass by at the market.
Jalapenos are also hard to pass by.
Recently, I mixed corn and jalapenos with a few other ingredients and made a bright tasty side dish that goes well with anything coming off the grille.
4 ears of corn, lightly steamed.
1 jalapeno, minced
1 shallot or red onion minced
A few cherry tomatoes, sliced in half
A bit of parsley, minced
1 lime juiced
Salt and pepper to taste
Mix all ingredients together and serve or refrigerate until ready to serve.