Roasted Corn and Tomato Salsa Recipe

Roasted Corn and Tomato Salsa

SERVES 4 to 6

Most salsas come to the table laden with cilantro or cuminor bothbut many people do not like the flavors of these strong-tasting herbs. This salsa solves that problem, relying on the rich, smoky flavor of the corn and the paprika. Smoked paprika is made in Spain and in Latin America, and its sold at Latino markets.

4 ears sweet corn
Olive oil for brushing plus ½ cup olive oil
½ cup diced onion
1 ½ lb. tomatoes, diced
1 cup diced green bell pepper
1 Tbs. minced garlic
½ cup freshly squeezed lime juice
1 tsp. hot smoked paprika
1 tsp. salt, or to taste
Freshly ground black pepper to taste

Husk corn, and roast ears on grill or under broiler, brushing with olive oil. Turn occasionally so ears do not scorch. Continue to roast corn until it begins to turn golden brown on at least two sides and all kernels are thoroughly hot. Remove from heat, and pare kernels into large bowl.
Add onion, tomatoes, green pepper, garlic, olive oil, lime juice and smoked paprika. Combine ingredients, and season with salt and black pepper. Let stand at room temperature about 15 minutes so flavors blend, and serve immediately.