Roasted Corn and Tomato Salsa

• 4 ears sweet corn
• Olive oil for brushing plus 1/2 cup olive oil
• 1/2 cup diced onion
• 1 1/2 lb. tomatoes, diced
• 1 cup diced green bell pepper
• 1 Tbs. minced garlic
• 1/2 cup freshly squeezed lime juice
• 1 tsp. hot smoked paprika
• 1 tsp. salt, or to taste
• Freshly ground black pepper to taste

1. Husk corn, and roast ears on grill or under broiler, brushing with olive oil.
2. Turn occasionally so ears do not scorch.
3. Continue to roast corn until it begins to turn golden brown on at least two sides and all kernels are thoroughly hot.
4. Remove from heat, and pare kernels into large bowl.
5. Add onion, tomatoes, green pepper, garlic, olive oil, lime juice and smoked paprika.
6. Combine ingredients, and season with salt and black pepper.
7. Let stand at room temperature about 15 minutes so flavors blend, and serve immediately.

corn, olive oil, onion, tomatoes, green bell pepper, garlic, freshly squeezed lime juice, hot smoked paprika, salt, freshly ground black pepper

Taken from www.vegetariantimes.com/recipe/roasted-corn-and-tomato-salsa/ (may not work)