Charred Corn and Tomato Salsa

https://rainbowplantlife.com/vegan-burrito-bowl/#wprm-recipe-container-26696

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the tomatoes to a colander set over a bowl. Sprinkle with ¼ teaspoon kosher salt. Rest for 20 minutes to draw out the water. Stir the tomatoes to remove any remaining water and drain the accumulated liquid.

Step 2

Meanwhile, combine the chile pepper, diced onion, salt, and lime in a large bowl and allow to marinate for 10 minutes, stirring once or twice.

Step 3

Shave the corn, if using fresh corn. Meanwhile, position a small ramekin facing down in the middle of a large bowl. Position an ear of corn upright on top of the ramekin. Use a sharp paring knife in a downward direction to shave the corn kernels, allowing the kernels to drop into the bowl.

Step 4

Char the corn. Heat a large skillet (I prefer cast iron) over medium-high heat for a few minutes to get hot. Add the oil and allow to heat for 30 seconds or so. Add the corn kernels. Cook undisturbed for 3 to 5 minutes, or until starting to char. Stand back, as the kernels might pop up. Stir, then cook for 2 to 3 minutes undisturbed, and stir again. Cook for a total of 10 to 11 minutes, or until nicely charred in spots. Sprinkle the corn with a pinch of salt at the end.

Step 5

Once the tomatoes have rested, strain them, using a spoon to coax water out of them (there's a lot). Add them to the bowl with the onion, along with the garlic and cilantro. Mix to combine, then fold in the corn and crack in some black pepper, and mix again. Taste, adding salt or more lime juice as needed. Allow to rest for 5 to 10 minutes to allow the flavors to meld (or refrigerate for a few hours).