- 1 cup dried tart cherries
- 1/2 cup water
- 3 ears fresh corn, shucked
- 1/2 cup chopped red onion
- 1 tablespoon finely chopped garlic
- 1/4 cup cilantro, chopped
- 1/2 cup lemon or lime juice
- Salt, to taste
- Heat cherries and water in a small saucepan. Simmer about 5 minutes, or until cherries have plumped and water is slightly syrupy. Set aside to cool.
- Meanwhile, roast each ear of corn directly over gas flame on stovetop or over gas grill (just as you would for a roasted pepper). Turn until each ear is slightly charred all around. Set aside to cool.
- Cut corn kernels from cobs.
- Combine corn, cherries with liquid, onion, garlic, cilantro, chilies and lemon juice. Season with salt to taste.