For the salsa:
2 C. fresh corn kernels, cut from the cob (about 2 ears)
1/2 C. diced red bell pepper
1/4 C. diced scallions
1 T. chopped fresh oregano or cilantro leaves
1/4 C. fresh lime juice
pinch sugar to taste
salt to taste
freshly ground black pepper

For the steaks:
4 top sirloin steaks, about 4 to 6 oz. each
1 tsp. coarse salt
1 tsp. freshly ground black pepper
1/2 tsp. chili powder or to taste

Cut the corn from the cob and place in a small pot of boiling water. Cook the corn until it is just tender. (Very fresh corn will cook in about 1 minute, while older corn will take a few more minutes.) Drain and place the corn in a mixing bowl. Add the red pepper, scallions, oregano, lime juice and sugar. Season to taste with salt and pepper.(This can be made in advance and stored in the refrigerator for up to 2 days. The salsa should be served at room temperature.) Preheat the grill to high. Combine the salt, black pepper and chili powder in a small bowl and season the steaks. Cook the steaks on the hot grill to your desired doneness, about 5 minutes per side for medium. Serve the steaks topped with the fresh salsa.

Yield: 4 servings
Serving Size: 1 steak with salsa

Calories: 261
Fat: 7g
Fiber: 3g