Swordfish & Fresh Corn Salsa

Bring a taste of the seaside to your table with our Swordfish & Fresh Corn Salsa. The succulent swordfish steak provides a hearty base, while the homemade corn salsa adds a delightful mix of sweet, tangy, and smoky flavors. This dish is a wonderful balance of textures and tastes that will transport your senses to a sunny coastal retreat.

INGREDIENTS

• 8 small ears of corn
• Melted butter
• Over The Fire Cooking Garlic Herb Seasoning
• 3 cups diced cherry tomatoes
• 1 seeded and diced jalapeno
• 1 medium red onion, diced
• 1/3 cup fresh chopped cilantro
• 1 lime juice
• 1 teaspoon cilantro lime seasoning
• Pinch of salt
• 2 teaspoons Viniolio Belfast Olive Oil

DIRECTIONS

1. Begin by half shucking the ears of corn. Smoke them at 400 degrees on the Ironwood 885 for 10 minutes.

2. After 10 minutes, flip the corn. Coat in melted butter and sprinkle with Over The Fire Cooking Garlic Herb seasoning. Continue to smoke for another 15 minutes.

3. Remove the corn from the smoker and let it cool. Once cooled, slice the kernels off the cob.

4. In a large bowl, combine the smoked corn kernels, diced cherry tomatoes, diced jalapeno, diced red onion, and chopped cilantro.

5. Add lime juice, cilantro lime seasoning, a pinch of salt, and Viniolio Belfast Olive Oil to the bowl.

6. Mix all the ingredients together until well combined.

7. Serve the fresh corn salsa over the grilled swordfish steak. Enjoy any leftover salsa with some chips.

Notes

The corn salsa can be made ahead of time and refrigerated to let the flavors meld together.