• 2 cups diced tomatoes
• 1 cup corn kernels, fresh or roasted*
• ½ cup chopped green bell pepper
• ¼ cup diced sweet onions
• 6-7 small field tomatoes (cherry, grape, etc.), quartered
• 1-2 chiles, seeded & minced (jalapeño, serrano, etc.)
• juice of 1½ - 2 limes
• 1-2 tbsp chopped cilantro leaves
• 1 tbsp chopped oregano
• pinch of salt and pepper
• ¼ cup olive oil

1. Mix all ingredients together in a medium bowl
2. Serve immediately with corn chips or plantain chips

*To Roast Corn

1. Trim any silk that is sticking outside the husk away (these will catch fire)
2. Keep corn in husks and place on a medium-high grill, turning frequently as the husk starts to blacken, about 1-2 minutes per side
3. Peel away husks and trim corn off of cob with a large chef’s knife