Roasted Corn Salsa

Vegan addedJuly 2015

• 2 ears sweet corn, in husks
• 2 medium tomatoes, chopped
• 2 small onion, chopped
• ½ cup minced fresh cilantro
• 1 tablespoon lime juice
• ½ finely chopped green pepper
• ½ finely chopped sweet red pepper
• 1 – 2 green or red jalapeno pepper
• ¼ teaspoon salt
• 1 dash pepper
• (optional) habanero peppers

1. Peel back husks of corn but do not remove; only remove silk.
2. Replace husks and place corn in a bowl and cover with water; soak for 20 minutes.
3. Drain.
4. Grill corn, covered, over medium-high heat for 20-25 minutes or until husks are blackened and corn is tender, turning several times.
5. Grill peppers until there is some black char.
6. Allow corn to cool, then remove corn from the cobs and place in a bowl.
7. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper.
8. For more of a red salsa, purée additional tomatoes and add.
9. For more heat, purée habanero peppers with tomato.