Corn Salsa

• Four ears of fresh corn roasted and shucked
• 1 small red onion diced
• 2 red bell peppers, roasted, peeled, seeded and chopped;
• 2-3 jalapeno pepper roasted, peeled, seeded and chopped;
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste

To roast corn, pull the husks back but leave them attached at the base; remove the silks. Brush the kernels with olive oil season with salt and pepper; reposition the husks. Tie the husks with butchers twine. Soak in water for about 20 minutes. Grill over a moderate flame or roast in the oven at 375°F for 15-20 minutes. Let cool before shucking.

Combine shucked corn with the diced red onion, chopped peppers, jalapenos, cilantro and olive oil; mix well, then season with salt and pepper.

Makes approximately 3 cups