Roasted Corn Salsa

Ingredients

• Cooking spray
• 2 1/2 cups fresh yellow corn kernels (about 5 ears)
• 1 1/2 cups diced seeded plum tomato (about 4)
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• 1/2 cup diced avocado
• 1/3 cup diced peeled jicama
• 1/3 cup finely chopped red onion
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons fresh lime juice (about 1 large)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced

Preparation

1. Preheat oven to 475°.
2. Coat a foil-lined jelly roll pan with cooking spray. Place corn on pan in a single layer. Bake at 475° for 10 minutes; stir and bake an additional 2 minutes or until roasted. Remove from oven and cool.
3. Combine corn, tomato, and remaining ingredients in a large bowl; stir well.