Corn and Tomato Salsa

Got a few years of silver queen corn at the farmer's market this morning. So sweet and so juicy. Decided on making salsa since the garden is producing too many tomatoes. And for flavor picked a handful of basil, cilantro, parsley and oregano. Really tasty!

Ingredients:

4 ears of corn of the cob

2 large tomatoes chopped

2 vidallia onions chopped + 1 tablespoon of olive oil + 1 teaspoon of sugar

1/4 cup jalapenos chopped ( fresh or pickled)

1/3 cup chopped herbs of your choice ( i used cilantro, basil, parsley and oregano)

juice of 1 lime

2 tablespoons olive oil

1 tablespoon of white or apple cider vinegar

salt and pepper to taste

In a large frying pan heat 1 tablespoon of olive oil. Add chopped onions, sugar, salt and pepper. Cook on low for at least 30 minutes. Let it cool down.

Fill a saucepan with water and add corn. Bring to a boil and cook for 5 minutes. Drain corn and let it cool. Or if you have a grill, place whole corn on a hot grill for 2-3 minutes per side and let cool down before cutting corn off the cob.

In a large bowl mix all ingredients and season to taste. Refrigerate for 2 hours before serving.