Smoky Corn and Tomato Salsa


  • 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


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