GRILLED CORN SALAD

4 ears of fresh yellow or white corn, husks removed ¼ cup red onion, chopped

4 ounces cherry tomatoes, quartered

¼ teaspoon chili powder

1 tablespoon loosely packed fresh cilantro leaves 1 tablespoon fresh lime juice

Light the charcoal, or preheat a gas grill with mediumhigh heat.

Place the corn on the grill over direct heat and cook about 4 to 6 minutes, turning frequently, until the corn is charred on all sides and the kernels are ready to burst.

Remove the corn from the grill and use a sharp knife to cut the kernels off the cob. Place the kernels in a serving bowl. Add red onion, cherry tomatoes, chili powder, cilantro and lime juice. Stir and taste, and add more chili powder or lime juice if desired. Serve warm or room temperature. Serves 4 to 6.

Per serving, based on 4: 101 calories (percent of calories from fat, 1), 3 grams protein, 20 grams carbohydrates, 3 grams fiber, 1 gram fat (no saturated fat), no cholesterol, 84 milligrams sodium.

CONTRIBUTED BY KELLIE HYNES Charred corn, lime juice and chili powder unite in this easy, smoky summer salad.