Roasted Corn Salsa

Ingredients

5 ears of corn, husked

Olive oil

1/2 pound tomatoes, diced

1/4 cup red onions, diced

1/4 cup fresh cilantro, chopped

1 jalapeno, deseeded, stems and ribs removed, and finely chopped

1/2 cup red bell pepper, chopped

1 tablespoon lime juice

Preparation

Preheat grill. Prepare corn and brush liberally with olive oil. Place on grill and cook for 25-30 minutes or until kernels are tender, rotating every 10 minutes and allowing some kernels to char.

Remove corn from grill and allow to cool. Cut kernels away from cob. Discard cob and place kernels in a medium bowl with remaining ingredients. Mix well to combine. Refrigerate until ready to use, at least 4 hours or overnight.

For a spicier salsa, include jalapeno seeds.