Grilled Corn and Tomato Salad

Ingredients

• Tomatoes

  red, raw

  1 cup, chopped or sliced or 180g

• Sweet corn

  yellow, raw

  1 ear, medium yiel or 102g

• Lime juice

  1 tbsp or 15g

• Salt

  table

  ¼ tsp or 2g

• Paprika

  ¼ tsp or 0.5g

• Olive oil

  1 tsp or 5g

Directions

1. Preheat the grill to medium-high heat.
2. Brush oil on corn. Place the ears of corn on the grill and cook for about 10 minutes, turning occasionally, until the kernels are slightly charred.
3. Remove the corn from the grill and let it cool slightly. Once cool enough to handle, remove the kernels from the cob using a sharp knife.
4. In a large bowl, combine the grilled corn kernels and diced tomatoes.
5. Drizzle the lime juice over the corn and tomato mixture.
6. Sprinkle the salt and paprika over the salad and toss gently to combine.
7. Serve immediately or refrigerate for later use.