Smoky Corn and Tomato Salsa
/Ingredients
- 2 tablespoons olive oil
- 1 teaspoon smoked mild Spanish paprika
- 3 ears corn, shucked
- 1 jalapeno pepper
- 2 cups tomatoes, chopped
- 3 tablespoons lime juice
- ¼ cup cilantro, chopped
- ½ cup red onion, chopped
- Salt to taste
Method
Heat grill to medium high. Combine oil and paprika and brush corn with mixture. Grill corn and jalapeno for 10 minutes, turning every 2 minutes or until corn is tender with a few blackened kernels and pepper is browned and shrivelled. Cut corn kernels off the cob with the back of a knife. Peel skin from jalapeno, remove seeds and chop finely.
Combine corn, jalapeno, tomatoes, lime juice, cilantro and red onion in a bowl and season with salt to taste. Makes about 3 cups salsa