Ingredients
- earsfresh corn
- cup quart ered cherry tomatoes
- small red onion, diced
- medium jalapeno pepper, diced
- medium lime, juiced
- tablespoon extra-virgin olive oil
- teaspoon ground cumin
- teaspoon paprika
- salt to taste
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook the corn on the preheated grill, turning often to ensure even cooking, until browned, about 10 minutes.
- Using a sharp knife, shuck the corn and toss the cobs. Place the corn in a large mixing bowl.
- Transfer tomatoes, onion, jalapeno, lime juice, oil, cumin, paprika, and salt to the bowl; mix to combine.
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