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Corn is in abundance right now. Look for heavy ears and avoid corn that is half stripped of leaves as its sugar turns to starch very quickly. Keep corn refrigerated to help prevent starch issues. Tomatoes are finally hitting their stride, too, and I try to find multicoloured ones for a prettier look. This salsa is a lovely side dish with steak, but works equally well with chicken or pork. I have even served it at Thanksgiving with turkey if I can get the right produce.

Servings: 3 cups

Ready time: 15 minutes

Ingredients

2 tablespoons olive oil

1 teaspoon smoked mild Spanish paprika

3 ears corn, shucked

1 jalapeno pepper

2 cups tomatoes, chopped

3 tablespoons lime juice

¼ cup cilantro, chopped

½ cup red onion, chopped

Salt to taste

Method

Heat grill to medium high. Combine oil and paprika and brush corn with mixture. Grill corn and jalapeno for 10 minutes, turning every 2 minutes or until corn is tender with a few blackened kernels and pepper is browned and shrivelled. Cut corn kernels off the cob with the back of a knife. Peel skin from jalapeno, remove seeds and chop finely.

Combine corn, jalapeno, tomatoes, lime juice, cilantro and red onion in a bowl and season with salt to taste. Makes about 3 cups salsa

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