I love corn salsa, but Carl's not a big fan of chunks of tomatoes in anything. I made this corn salsa-inspired salad with very few tomatoes, hoping he'd like it. Unfortunately, I forgot he hates cilantro. I, however, think it's delicious. There's a lot of bright acidity to balance the roasted tomatoes, corn and paprika, and the texture of the tomatoes, fresh roasted corn and raw carrots really works for me.
Two ears of sweet corn
1/3 can fire roasted tomatoes with garlic, well drained
1/3 c sliced raw carrots
1/3 c chopped red onion
2 Tbsp lime juice
3 tsp cilantro
2 tsp red pepper
1 tsp smoked paprika
1 tsp all spice
pinch course sea salt
Roast the corn in the husk at 350 degrees for 30 minutes. Combine all other ingredients. When roasted, cut the corn off the cob and combine.
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