Adapted from Emeril Lagasse
I like to strip back the husks of the corn and remove the silk before cooking, but you can do it after too. Replace the husk and soak corn for 15 - 20 minutes in cold water while you preheat the oven to 350F.
Lay the ears right on the oven rack. Roast for 30 minutes then remove to a rack to cool. Remove the husks and silk (if necessary) and cut the kernels off the cob.
In a medium bowl, combine all ingredients and mix well. Let chill for 30 minutes to allow the flavors to meld, then enjoy.
A recipe from http://kitchenmouse.rozentali.com/2009/09/roasted-corn-and-tomato-salsa/
Posted by Cori Rozentāle on .