Corn in Tomato Cups with Cilantro Salsa

Serves Four

• 4 ears of tender fresh sweet corn, cooked for less than one minute
• 4 ripe tomatoes
• 1 bunch cilantro, about one cup, leaves mostly with woody stems discarded
• 1 lime, juiced
• kosher salt to taste
• 1 jalapeno pepper, seeds and stem discarded, cut into strips
• ¼ to ½ cup olive oil

Shuck the kernels off the corn and cook in boiling water for 45 seconds. Cut medium-sized tomatoes in half and scoop out the inside. Reserve for another use. In a blender or food processor add the cilantro, juice of one lime, kosher salt to taste, olive oil and jalapeno pepper. Blend until it forms a sauce. Place sauce in the bottom of a plate and spoon the fresh corn and tomatoes on top.