Grilled Corn and Onion Salsa

This is a light and refreshing side dish or topping that can either be prepared on an outdoor grill, an indoor electric grill, or in your oven using your broiler. In a pinch, even a toaster oven would do the job.

Ingredients:

• 4 ears of sweet corn

• 1 large onion, sliced in 1/2" thick discs (choose a sweet vidalia for milder flavor or a red onion for the color - or get 2 smaller ones and get the best of both worlds)

• 1/4 cup finely chopped cilantro or parsley (your preference)

• 1-1/4 cup (~180g, 1 large) chopped/diced fresh tomato (remove seeds if you don't care for them)

• 3 tbsp rice vinegar

• 1/2 tsp salt

• 1/2 tsp crushed red pepper (adjust to taste)

• 1/2 tsp black pepper

Method:

1. Preheat your grill or broiler; a shot of cooking spray on the grilling surface can help prevent sticking. If you're using a cookie sheet under the broiler, a sheet of parchment works well too.

2. Grill the corn up to 20 minutes, until lightly browned; grill onions ~5 minutes on each side.

3. Remove corn and onion from grill, cut kernels from corn cob and cut onion into small pieces.

4. Combine all ingredients in a medium bowl and serve. I prefer the flavors when served immediately, but it does keep in the fridge for a day or two.

Nutrition based on 4 servings: 142.1 calories, 2g total fat (0.3 saturated), 0mg cholesterol, 301.3mg sodium, 457.2mg potassium, 30.8g carbohydrates (4.2g fiber, 8.5g sugars), 5g protein

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