ROASTED SWEET CORN SALSA

Roasted Sweet Corn Salsa image

Provided by Melissa Sperka

Time 35m

Number Of Ingredients 10

4 medium fresh sweet corn on the cob
1/3 c chopped cilantro
1/2 c finely diced sweet red pepper
2 roma tomatoes seeded and diced
1 small red onion finely diced
1 medium diced jalapeno pepper
1/4-1/3 c lime juice
2 Tbsp olive oil
1 Tbsp honey
garlic salt & freshly ground black pepper to taste

Steps:

1. Preheat the oven to 500 degrees and line a baking sheet with parchment paper. Move the oven rack to it's highest position. Cut the kernels from the corn then spread onto the prepared baking sheet in a single layer. Spritz the corn lightly with cooking spray then season with garlic salt and freshly ground black pepper. Roast for approximately 12-15 minutes or until golden. Keep a close eye on the corn and stir periodically to prevent over browning. Set the roasted corn aside to cool slightly. Cut and remove the seeds from the jalapeno pepper using a teaspoon. Always wash your hands well after handling peppers. Finely dice the jalapeno, red onion, and red pepper. Dice and seed the roma tomatoes and chop the cilantro. In a small mixing bowl whisk together the oil, honey and 1/4 cup of lime juice then add the diced vegetables to the bowl. Add the roasted corn to the veggies and mix well. At this point, I like to taste the salsa so I can adjust the seasonings and add a little more lime juice if needed. I usually add a little more garlic salt and pepper but, it's your party, so season the salsa to your taste. Serve chilled or room temperature with tortilla chips, as a topping for tacos/quesadillas or on a taco salad. Yield: 2 cups Cook's note: If you use aluminum foil instead of parchment paper, spray it lightly with cooking spray to avoid sticking. It's not necessary to do this with parchment paper.