Grilled corn with tomatoes

Light the barbecue. Cook the corn cobs for 15 minutes in plenty of water with salt.

Meanwhile, halve the tomatoes, chop the onion and mix with the vinegar and oil. Add pepper and possibly salt.

Drain the corncobs, brush them with the oil and grill them on the barbecue for 10 minutes.

Mix the cream cheese, cheese, chili powder and paprika. Brush the corn on the cob and put them on the barbecue for 1 more minute.

Cut the corn kernels from the flasks and mix them through the tomato mixture. Or cut the corn cobs into pieces and serve the tomato mixture separately.