Roasted Corn and Tomato Salsa

Adapted from Emeril Lagasse

• 2 small ears corn, in their husks
• 1 medium anaheim or jalapeno pepper
• 1 vine-ripened tomatoes, diced (seeded if necessary)
• 1/4 red onion, diced
• 1 clove garlic, crushed
• 2 tablespoons roughly chopped fresh cilantro leaves
• 1 fresh squeezed lime + its zest
• 1 teaspoon salt, or to taste

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.