Roasted Corn Salsa

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ready In: 45 Minutes

Servings: 12

This is one of my favorite things to take to pitch-ins. It just tastes like summer to me.

Ingredients:

4 cups corn kernels (fresh is better but defrosted frozen works)

1 tablespoon chili powder

1/2 tablespoon ground cumin

2 cups finely diced seeded tomatoes

3/8 cup finely chopped red onion

1/4 cup chopped fresh cilantro

1 tablespoon chili pepper, finely chopped (i use jalapeno)

1/2 clove garlic, finely chopped

1/2 tablespoon olive oil

1/2 tablespoon cider vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

1. Combine corn, chili powder and cumin and spread on a greased jelly roll pan in a single layer.
2. (If you pan is too small do two batches.) Bake at 400 F for 25 minutes, stirring occasionally for even browning.
3. Cool.
4. Add remaining ingredients and toss.
5. Serve as a salad or with tortilla chips as a salsa.

By RecipeOfHealth.com