Roasted Corn Salsa  

 4 ears yellow corn, husked
2 teaspoons olive oil
1 large red tomato, chopped
1 small jalapeño pepper, seeded and deveined (optional)
1 garlic clove, minced
2 tablespoons diced red pepper
2 tablespoons olive oil
1 tablespoon cider vinegar or fresh lime juice
1 tablespoon fresh chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground cumin

Roasting Corn:

 Oven method: Preheat oven to 400 degrees F. Brush corn with olive oil.

 Place ears of corn on a baking sheet. Roast 15 to 20 minutes until ears start to turn a light golden brown.

 Grill method:

Place ears of corn directly on grill. (olive oil is not needed) Grill corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10 to 15 minutes on a hot grill.)

 In medium bowl, combine corn and remaining ingredients. (Salsa can be made 1 day ahead.) Cover and refrigerate. Bring to room temperature before using.

Makes about 4 cups (8 - 1/2 cup servings)