What can you do with just 3 ears of fresh corn?  Make the best side dish/accompaniment to grilled meat.  The salad would be delicious with pork or chicken as well. This would be the perfect meal for a July 4th celebration because it's fast, can be prepared well ahead of grilling time and can be stretched to serve a lot of people.

The recipe comes from a Gourmet issue printed 12 years ago.  It had a blue ribbon next to it, meaning that it is one of their highest rated recipes.  Did it live up to the hype? 

YES!!! IT DID. 

B. loved it too.  This is one recipe that I will be making again and again.  I had most of the ingredients on hand.  It's great cold or reheated.  The perfect summertime recipe.

Oh, and the steak was good too.

Roasted Corn Salsa with Grilled Sirloin Steak

3 cups of fresh corn (sliced off the about 3ears)

4 scallions, white and green parts sliced and separated

2 tablespoons of unsalted butter

2 garlic cloves, minced

1 ½ teaspoon of Kosher salt

1 ½ teaspoon of ground cumin

1 teaspoon of chili powder

½ teaspoon of black pepper

2 plum tomatoes, finely diced

1 to 2 fresh jalapeńo chiles, finely diced

1 (2-lb.) trimmed boneless sirloin steak, about 1 ½ inches thick

¼ cup of finely chopped fresh cilantro

Lime wedges

Corn Salsa:

Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast the corn kernels, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer the corn to a bowl.

Cook the white part of the scallions and the garlic in butter, along with ½ teaspoon of the chili powder, 1 teaspoon of the cumin, and ¼ teaspoon of the black pepper in the same skillet over moderate heat, until the scallions are tender, 3 to 4 minutes. Remove the mixture from the heat and add to the corn. Add the tomatoes and jalapeńo and stir well.

Grill the steak:

Combine the remaining salt, cumin, chili powder and the black pepper and sprinkle on both sides of the steak. Let them set for a few minutes. Grill, turning once until the steak is done to your desired temperature.

Tranfer the steak to a cutting board and let rest covered loosely for 10 minutes before slicing.

While steak is resting, reheat the corn mixture, stirring occasionally. Stir in the cilantro and scallion greens. Spoon corn salsa over the top of the sliced steak, pouring any reserved meat juices over all.

Serve with lime wedges.