Old Bay Grilled Corn Pico De Gallo

• 1 tablespoon butter melted
• 1 1/4 teaspoons old bay seasoning divided
• 2 ears corn husks fresh sweet, and silk strands removed
• 1 jalapeno pepper
• 1 medium tomato diced
• 1/4 cup red onion chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon oil
• 2 loaves french bread each cut into 24, 1/2-inch thick slices
• 1 cup Mexican crema

1. Mix butter and 1/4 teaspoon of the OLD BAY. Brush on corn. Spray jalapeno pepper with no stick cooking spray.
2. Grill corn and jalapeno pepper over medium-low heat 10 to 15 minutes or until corn is tender and jalapeno is charred, turning occasionally. Cool slightly.
3. Cut corn kernels off cob. While wearing disposable gloves, remove most of the charred skin from the jalapeno. Remove stem and seeds then coarsely chop. Toss corn, jalapeno, tomato, onion, cilantro, lime juice, oil and remaining 1 teaspoon OLD BAY in medium bowl. Cover. Refrigerate 30 minutes or until ready to serve.
4. Grill bread slices over medium heat 1 minute per side or until grill marks appear. Serve with Mexican crema and pico de gallo.

butter, corn husks, pepper, tomato, red onion, fresh cilantro, lime juice, oil, bread, crema

Taken from www.yummly.com/recipe/OLD-BAY-Grilled-Corn-Pico-de-Gallo-1258134 (may not work)