Ingredients
- 2 smallish ears corn, husked and de-silked
- 1/2 tomato about the size of a baseball, cored and diced small
- 2 tablespoon roughly chopped fresh cilantro
- 1 teaspoon ground cumin
Preparation
Baking Directions:
Blanch the corn for the salsa: On the stove top, bring a large pan of salted water to a boil, and cook the ears for 1 minute.
Drain, and when cool enough to handle, cut the kernels off the cobs.
Combine the corn kernels with all the other salsa ingredients in a bowl and mix well.
Set aside.
Spoon salsa over pork and serve, passing any remaining salsa separately.
