Shelly's Recipe

ROASTED CORN SALSA

Category: Dips - Cold

4 1/2 teaspoons extra-virgin olive oil
2 ears corn, kernels removed
1 red bell pepper, stemmed, seeded, and chopped fine
1/2 jalapeño chile, stemmed, seeded and minced (see note above)
1 scallion, sliced thin
2 garlic cloves, minced
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
Salt and pepper

Heat 1 1/2 teaspoons of the oil in a 12‑inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.

Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, jalapeño, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

Yield: Makes about 2 cups.