Grilled Corn with Spicy Salsa

Ingredients (Makes 1 serving)

• 1/2 tomato, diced
• 1/2 red pepper, diced
• 1/4 red onion, diced
• 1/4 small red chili, deseeded
• 1/4 cup fresh cilantro, chopped
• 2 tsp lime juice
• 1 corn cob
• 1/4 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 medium avocado, diced
• 1 cup baby spinach
• 1 tsp lemon juice
• salt
• pepper
• 1 whole wheat tortilla

Preparation

1. Combine the tomato, red pepper and red onion. Slice the chili and add to salsa with cilantro leaves and lime juice. Toss well to combine.
2. If not serving immediately, place in an airtight container in the fridge for up to 2-3 days.
3. Peel the corn. Preheat a griddle pan or barbecue grill over medium-high and cook corn for 3-4 minutes each side, turning regularly for even cooking.
4. Once corn is cooked sprinkle evenly with the paprika and cumin. Place on a serving dish.
5. Combine avocado and baby spinach with lemon juice. Season with salt and pepper.
6. Serve corn with prepared red pepper salsa, avocado and spinach salad and tortilla on the side.

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