Try this

Last night we had some wonderful friends for dinner and I tried all new recipes on them. I think most of the things I cooked were a hit, but this was by far the best. As a matter of fact, my husband liked it so much that he ate the rest for breakfast this morning! I did a few things differently - I have a habit of never really following a recipe. I used mild canned chilis in place of the chili's they recommend, and I was pretty liberal with the cumin, added some Adobo seasoning and smoked Paprika from Penzey's, and lots of fresh cilantro from the garden. We ate it on grilled pita bread, but it was also great with corn chips, and as a relish on our steaks. And unlike the last grilled corn recipe I posted, this one is actually good for you!


Charred Corn Relish


The corn will blacken slightly as it grills, giving the dish a pleasant smoky quality.

Ingredients
4 ears shucked corn
Cooking spray
1/2 cup diced red bell pepper
1/2 cup halved grape tomatoes
2 tablespoons finely chopped red onion
2 tablespoons thinly sliced green onions
1/2 to 1 chipotle chile, canned in adobo sauce, minced
1 tablespoon fresh lime juice
2 teaspoons canola oil
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin


Preparation
1. Prepare grill.
2. Lightly coat corn with cooking spray. Place corn on grill rack; grill 20 minutes, turning occasionally. Cool completely. Cut kernels from ears of corn; place in a medium bowl. Discard cobs.

3. Add bell pepper, tomatoes, onions, and chipotle chile to bowl; toss well. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle juice mixture over corn mixture; toss well. Cover and chill at least 30 minutes.

Yield
6 servings (serving size: 1/2 cup)

Nutritional Information
CALORIES 76(29% from fat); FAT 2.4g (sat 0.3g,mono 0.9g,poly 1g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 6mg; CARBOHYDRATE 14g; SODIUM 117mg; PROTEIN 2.3g; FIBER 2.4g



Bill Jamison and Cheryl Alters Jamison , Cooking Light, JULY 2008