Roasted Corn Salsa

Ingredients

• 5 ears yellow corn
• Cooking spray
• 2 cups diced seeded tomato (about 2 small)
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• 1/3 cup diced peeled jicama
• 1/4 cup peeled diced avocado
• 1/3 cup finely chopped red onion
• 3 tablespoons finely chopped fresh cilantro
• 1 garlic clove, minced
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons fresh lime juice
• 2 1/2 teaspoons extra-virgin olive oil

Preparation

1. Preheat oven to 475°.
2. Remove husks from corn. Scrub silks from corn.
3. Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.
4. Combine corn, tomato, and remaining ingredients, stirring well. NOTE: Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.