Grilled Corn & Tomato Salsa

The smoky heat of the chipotle chile makes this salsa a bold accompaniment to grilled beef, pork, or chicken. And of course, this salsa is a natrual next to a plate of warm, salty, Homemade Tortilla Chips.

• 2 ears corn, husked
• Olive oil for brushing
• 5 ripe plum tomatoes
• 1/4 cup very finely diced red onion 
• 1 tsp. finely chopped garlic
• 1 canned chipotle chile, finely chopped 
• 1 Tbs. finely chopped fresh oregano or 2 tsp. dried
• 2 Tbs. fresh lime juice
• 1 Tbs. extra-virgin olive oil
• 1/2 tsp. salt; more to taste

Heat the grill. Brush the corn with olive oil and grill over medium-hot coals until tender and slightly blackened, about 10 minutes. Scrape the kernels from the cob and reserve. Grill the tomatoes over medium-hot coals until the skins are blistered and charred, about 8 minutes. Slice the tomatoes lengthwise and dice.

In a serving bowl, combine the corn, tomatoes, onion, garlic, chipotle, oregano, lime juice, and extra-virgin olive oil. Season with salt. Let stand for 20 minutes before serving.