Roasted Corn Salsa
Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.
How to Make It
Step 1
Preheat oven to 475°.
Step 2
Remove husks from corn. Scrub silks from corn.
Step 3
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.
Step 4
Combine corn, tomato, and remaining ingredients, stirring well.
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