Smoky Grilled Corn Salsa

• 6 plum tomatoes, halved
• 4 medium ears sweet corn, husks removed
• 2 medium sweet yellow peppers, halved
• 2 medium green peppers, halved
• 3 jalapeno peppers, halved and seeded
• 1 medium red onion, cut into 1/2-inch slices
• 1/4 cup minced fresh cilantro
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 5 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper

1. Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn.
2. In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.

tomatoes, ears sweet corn, sweet yellow peppers, green peppers, peppers, red onion, fresh cilantro, olive oil, red wine vinegar, garlic, salt, sugar, pepper

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