INGREDIENTS

3 ears White or Yellow Corn  
1/4 cup  Water  
2 tsp.  Olive Oil  
4 Tbsp. diced Onions  
1 lbs. fresh New Mexico Green Chile (roasted, peeled, seeded and finely diced) 
5 Roma Tomatoes , oven roasted, diced 
1/3 cup  Olive Oil  
1/4 cup Apple Cider Vinegar  
1 Tbsp.  Cilantro Leaves, finely chopped 
1/2 tsp.  Sugar  
1/4 tsp.  Salt  

DIRECTIONS

1.) Cut the corn kernels from the cobs with a sharp knife (about 2 cups). Place in a sauté pan with the water, and cook for 2-3 minutes over medium heat until tender and the water has just evaporated. Transfer to a mixing bowl.

2.) Heat 2 tsp. olive oil in a sauté pan and sauté the onion over medium heat for about 5 minutes, or until translucent. Add to the mixing bowl along with the remaining ingredients, and thoroughly combine. Add more oil to adjust to desired consistency.

3.) NOTE: New Mexico Chiles may be substituted with Poblano Chiles.