Grilled Corn And Tomato Salsa

• 4 medium ears sweet corn
• 4 tablespoons olive oil, divided
• 1-1/2 pounds tomatoes, seeded and chopped
• 1 medium green pepper, chopped
• 1/2 cup chopped onion
• 1/4 cup lime juice
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper

1. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with 1 tablespoon oil. Rewrap corn in husks and secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain.
2. Grill corn, covered, over medium heat for 25-30 minutes or until husks are blackened and corn is tender, turning often. Cool.
3. Cut corn from cobs; place in a large bowl. Stir in the remaining ingredients. Chill until serving.

ears sweet corn, olive oil, tomatoes, green pepper, onion, lime juice, garlic, salt, paprika, pepper

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