Grilled Corn Salsa

• 6 medium ears sweet corn
• 3 teaspoons canola oil,
• 1 large sweet red pepper, quartered and seeded
• 1/2 cup finely chopped red onion
• 2 medium jalapeno pepper, seeded and chopped
• 1/4 cup lime juice
• 1/4 teaspoon salt
• Tortilla chips

1. Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
2. Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often.
3. Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool.
4. Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.

ears sweet corn, canola oil, sweet red pepper, red onion, jalapeno pepper, lime juice, salt, tortilla chips

Taken from www.tasteofhome.com/recipes/grilled-corn-salsa/ (may not work)