Roasted Corn and Tomato Salsa

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.

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Posted by Cori Rozentāle on .