Name: Roasted Corn Salsa
Yield: 4 1/2 cups (72 servings) (serving size: 1 tablespoon)
Ingredients: 5 ears yellow corn; Cooking spray; 2 cups diced seeded tomato (about 2 small); ½ cup finely chopped green bell pepper; ½ cup finely chopped red bell pepper; ⅓ cup diced peeled jícama; ¼ cup peeled diced avocado; ⅓ 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 ½ teaspoons extra-virgin olive oil

Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.

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Roasted Corn Salsa

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