Roasted Corn Salsa

From Chips and Dips – Claudia McQuillan, via Gina Johnson

2 ears sweet corn, ends trimmed

3 T olive oil

2 Roma tomatoes, seeded and cut into ¼ inch dice

¼ c finely diced red bell pepper

¼ c finely diced green bell pepper

¼ c finely diced red onion

1 T freshly squeezed lime juice

3 basil leaves, julienned

1 small serrano chile, seeded and minced (jalapeno works too)

Sea salt and freshly ground pepper

1.  Preheat oven to 450⁰.

2.  Pull back husks, remove corn silk, and rub 1 ½ t of olive oil over each cob of corn; smooth husks back over corn kernels.  Place corn on baking sheet and roast for 15 mn, turning corn over after 8 mn.  Remove from oven, cool, husk, and cut kernels from cobs.

3.  Place the kernels in a mixing bowl and add remaining ingredients.  Taste and correct seasoning, adding salt, pepper, or lime juice, as desired.  Transfer salsa to a serving bowl and serve immediately.