Roasted White Corn Salsa

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Roasted White Corn Salsa

 

2 cups sweet white corn cut from cob

1/4 cup olive oil

salt to taste

freshly ground black pepper to taste

1/3 cup finely diced red bell pepper

1/3 cup finely diced red onion

1/3 cup chopped cilantro or basil leaves or a combination of both

1 teaspoon minced, seeded serrano chile

1 tablespoon sherry vinegar

1 teaspoon fresh lemon juice or to taste

1 teaspoon honey or to taste

 

Toss corn with oil and lightly season with salt and pepper.

Spread out in a single layer on a baking sheet and roast in a preheated 425

degree oven until very lightly browned.

Cool and add to a bowl with rest of ingredients. Cover and store

refrigerated for up to 5 days.

Makes 3 cups.