Prep Time: 15 min
Chill Time: 10 min
Serves: 6

Ingredients:
• 4 ears corn, in husks
• 3 cups charred corn kernels (see below)
• 2 summer tomatoes, diced
• ½ cup red onion, small-diced
• ¼ cup garlic, minced
• ⅓ cup fresh cilantro, chopped
• 2 limes, juiced
• 2 tbsp olive oil
• ⅓ cup scallions, thinly sliced
• 2 jalapeños, minced
• 2 tsp smoked paprika
• 2 tsp chili powder
• Salt, to taste

Instructions
Char the Corn:
Roast corn in husks over an open flame (grill or gas stove) until husks are very dark. Let cool slightly
peel, and cut kernels off the cob.

Mix the Pico:
Combine corn kernels with tomatoes, onion, garlic, cilantro, lime juice, olive oil, scallions, jalapeños, smoked paprika, chili powder, and salt.

Serve:
Serve immediately or let sit for 10–15 minutes to develop flavor.