Roasted Corn Salsa

• Kernels from 2 ears corn
• 1 medium-size jalapeño, thinly sliced (seeding is optional)
• 1 small green bell pepper, diced
• 3 garlic cloves, thinly sliced
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper
• 1 large ripe beefsteak or 3 small ripe plum tomatoes, seeded and finely chopped
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon chopped fresh cilantro leaves
• 1 scallion, white and tender green parts only, chopped

INSTRUCTIONS:

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the corn, jalapeño, bell pepper, and garlic. Add the oil and toss to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan. Do not wash the bowl.
3. Roast for 20 to 30 minutes, until the vegetables are tender and lightly browned, stirring occasionally.
4. Return the roasted vegetables to the bowl and combine with the tomatoes, lime juice, cilantro, and scallion. Taste and adjust the seasonings as needed. You may want to add more salt to balance the sweetness of the corn.
5. Let stand, covered, for at least 1 hour to allow the flavors to develop. Taste and adjust the seasonings if needed.
6. Serve at once, or cover and refrigerate. The salsa will keep for up to 4 days, but it is best on the day it is made. Serve at room temperature.