Grilled Corn Salsa

• 6 ears fresh corn
• 1 large sweet red pepper
• 2 teaspoons vegetable oil
• Vegetable cooking spray
• 1/2 cup finely chopped purple onion
• 1/4 cup diced California green chile
• 1/4 cup fresh lime juice
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt

1. Remove and discard husks and silks from corn; set corn aside. Cut red pepper into quarters; remove and discard seeds and membrane. Brush corn and pepper quarters with 2 teaspoons oil.
2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place corn on rack; grill, covered, 20 minutes or until tender, turning every 5 minutes. Let cool; cut corn from cob. Place red pepper on rack; grill, covered, 5 minutes on each side. Let cool; dice red pepper.
3. Combine corn, red pepper, onion, and remaining ingredients in a medium bowl; stir well. Serve at room temperature with chicken or pork or as a dip with no-oil baked tortilla chips.

corn, sweet red pepper, vegetable oil, vegetable cooking spray, purple onion, california green chile, lime juice, vegetable oil, salt

Taken from www.myrecipes.com/recipe/grilled-corn-salsa-2 (may not work)