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Serves 5

Spicy Grilled Corn Salsa

1 large ear corn, husks and silks removed
Olive oil
1/2 medium red bell pepper
1 Tb. jalapeno, finely minced 
1/4 cup fresh cilantro, roughly chopped
1 cup cherry tomatoes, halved or quartered
1 Tb. fresh lime juice
Salt and pepper to taste

Preheat the grill to a high heat. Brush the corn with a little olive oil. Grill, turning frequently until the corn is tender and lightly charred, about 12 to 15 minutes

While corn is grilling, cut up and prep the other ingredients for the salsa, add to a medium-sized bowl, toss to combine and set aside. Once cooked, cut the corn from the cob and add to the other salsa ingredients.  Set aside and prep the leeks.

Grilled Leeks

6 medium to large-sized leeks
Olive oil

To clean the leeks, cut off the root ends and the dark green ends (I save the dark green party in the freezer for stock), cut the leeks in half the long way and rinse very thoroughly. Place a large pot of lightly salted water over a high heat and bring to a boil. Prep a large bowl of ice water to the side, for an ice bath for the leeks. Once boiling, add the halved leeks to the water and boil for 5-8 minutes, until they just start to soften. Immediately plunge the leeks into the ice bath to stop the cooking and retain their green color. Once cooled remove from the water and pat dry.

Lightly brush both sides of the leeks with olive oil and place the halved leeks, cut side down on a hot grill, directly over the heat and grill for about 3 to 4 minutes per side, until lightly charred and perfectly tender.

Top the grilled leeks with the grilled corn salsa and serve.