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