Roasted Corn Salsa

Makes 4 cups

4 large ears sweet corn
1/2 c minced red onion
1 1/2 c chopped tomato
1 or 2 jalapeno peppers (to
taste), seeds removed and
1/4 c minced cilantro
1 Tbsp olive oil
1 Tbsp fresh lime juice
1 tsp ground cumin
Salt and black pepper, to taste
1. Pull down corn husks and remove
silk. Wash. Pull husks back up to
cover ear; fasten by tying with string
or piece from outer husk.
2. Place on baking sheet, partially
covered with aluminum foil, and
bake at 375 degrees 45-55 minutes.
3. Allow corn to cool. Cut kernels from
ear until you have at least 2 1/2 c
4. Combine kernels with onion,
tomato, jalapenos, and cilantro. Add
olive oil, lime juice, and cumin. Stir
in salt and black pepper.
5. Cover and chill 30 minutes. Best
served same day.

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