Serve this colourful, easy salsa over grilled fish, as a topping for
burgers, or simply scooped onto tortilla chips for a quick snack. The
roasted corn gives it a wonderful smoky flavour, but if time is short,
cooked corn will do.

2 Cobs corn (unhusked) 2
1/2 cup Chopped onion 125 mL
2 Tomatoes, chopped 2
2 Tbsp Finely chopped fresh coriander 25 mL
1 Tbsp Lime juice 15 mL
1 tsp Minced jalapeño pepper 5 mL
1/4 tsp Salt 1 mL

Cover corn with water; let soak for 20 minutes. Remove from water and peel
back husks, leaving bases attached; remove silk. Close husks over corn; tie
with wet kitchen string. Place husks on grill over medium-high heat; close
cover and cook, turning frequently, for 20 minutes or until husks are
blackened and corn is tender. Let cool slightly; remove husks and cut corn
from cobs. In bowl, combine corn, onion, tomatoes, coriander, lime juice,
jalapeño & salt. Serve at room temperature.  Makes 3 cups (750 mL). Per 3/4
cup (175 mL): about 95 calories, 3 g protein, 1 g fat, 21 g carbohydrate.