Grilled Corn and Tomato Salsa

This smoky salsa is particularly well-suited to assertive meats, such as grilled skirt steak, pork chops or leg of lamb. Or stir it into cooked rice for a salad with a kick.

1 1/2 tablespoons canola or olive oil
3/4 teaspoon ground cumin
2 medium ears corn
1 cup diced seeded tomato
1 small onion, chopped
1 small avocado, diced
2 teaspoons lime juice
1 teaspoon finely chopped chipotle chile in adobo sauce or 1 seeded deveined jalapeño chile, minced*
1 teaspoon coarse salt
1/4 cup chopped cilantro

1. Heat grill. Combine oil and cumin in medium bowl. Brush corn with 2 teaspoons of the oil mixture; reserve bowl with remaining mixture.

2. Grill corn, covered, over medium heat or coals 7 to 10 minutes or until kernels are lightly charred and softened. Cool. Cut kernels from cobs (you should have about 1 cup). Place corn in bowl with reserved oil mixture. (Corn can be prepared 3 hours ahead.)

3. Gently stir all remaining ingredients except cilantro into corn mixture. Stir in cilantro. Let stand 15 minutes before serving.

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove seeds for less heat. Refrigerate remaining chiles for about 1 week.

About 3 cups

PER 2 TABLESPOONS: 30 calories, 2 g total fat (0 g saturated fat), .5 g protein, 3.5 g carbohydrate, 0 mg cholesterol, 70 mg sodium, 1 g fiber