4 ears fresh corn, husks removed
1 small red onion, cut into 1/2 inch slices
1 medium anaheim (or poblano) pepper, seeded and halved
1 cup grape or cherry tomatoes, quartered
3 Tbsp. olive oil
3 Tbsp. lime juice
1 tablespoon snipped fresh cilantro or Italian flat-leaf parsley
1 tsp. smoked or sweet paprika
1/2 tsp. salt
1/4 tsp. ground black pepper
Cooking spray oil
When cool enough to handle, cut corn from cobs. Chop onion and pepper. In a medium bowl combine corn, onion, anaheim pepper, tomatoes, oil, lime jiuce, cilantro, paperika, salt and black pepper. Serve with steak or meal of your choosing. Cover and refrigerate any leftover relish.
Recipe from Better Homes and Gardens magazine "Garden Fresh Recipes", summer 2011 edition.