Grilled Corn and Tomato Salsa

Name: Grilled Corn and Tomato Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 7 cups.
Ingredients: 4 medium ears sweet corn; 4 tablespoons olive oil, divided; 1-1/2 pounds tomatoes, seeded and chopped; 1 medium green pepper, chopped; 1/2 cup chopped onion; 1/4 cup lime juice; 3 garlic cloves, minced; 3/4 teaspoon salt; 1/2 teaspoon paprika; 1/4 teaspoon pepper

Grilling corn brings out a nice sweetness while adding just a touch of smoky flavor.—Lily Julow, Lawrenceville, Georgia

Ingredients

4 medium ears sweet corn
4 tablespoons olive oil, divided
1-1/2 pounds tomatoes, seeded and chopped
1 medium green pepper, chopped
1/2 cup chopped onion
1/4 cup lime juice
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Directions

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with 1 tablespoon oil. Rewrap corn in husks and secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain.
Grill corn, covered, over medium heat for 25-30 minutes or until husks are blackened and corn is tender, turning often. Cool.
Cut corn from cobs; place in a large bowl. Stir in the remaining ingredients. Chill until serving.

Nutrition Facts

1/4 cup: 37 calories, 2g fat (0 saturated fat), 0 cholesterol, 68mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fat.

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