Creole Roasted Fresh Corn-Tomato Salsa

• 2 ears of fresh corn
• butter or olive oil for brushing
• Tony Chachere's Creole Seasoning for dusting
• 1 pint grape tomatoes, quartered
• 2 scallions, chopped
• 1 lime, juiced and zested
• 1 jalapeno or red chili, finely chopped
• .50 ounces cilantro, chopped

1. Light the grill and while that warms up, shuck each ear of corn and brush with butter {or olive oil if you prefer} and sprinkle a generous amount of Tony Chachere's Creole seasoning on all sides of the corn until covered.
2. Wrap each ear of seasoned corn separately and cook on the grill for 10 minutes, rotating every 2-3 minutes.
3. While the corn is cooking, chop and add the remaining ingredients to a mixing bowl. {Tip: Use only half a jalapeno or chili if you prefer a milder salsa}.
4. Once the corn is done, let it cool slightly and then stand on the flat end of the cob and take a sharp knife down length of the corn to remove all the kernels.
5. Add the bowl and toss well to break up the corn and mix all the flavors together. Serve in a bowl or to jazz it up a bit, take a tablespoon and fill tortilla chip "scoops" individually on a plate.

corn, butter, chachere, grape tomatoes, scallions, lime, red chili, cilantro

Taken from food52.com/recipes/13635-creole-roasted-fresh-corn-tomato-salsa (may not work)