Title: Roasted white corn salsa
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
 
        2 c  sweet white corn -- cut from
  :          cob
      1/4 c  olive oil
  :          Salt and freshly ground
  :          pepper
      1/3 c  red bell pepper -- finely
  :          diced
      1/3 c  red onion -- finely diced
      1/3 c  Chopped or a combination
        1 ts serrano chile -- minced,
  :          seeded
        1 TB herry vinegar
        1 ts fresh lemon juice -- or to
  :          taste
        1 ts honey -- or to taste
  
  Toss corn with oil and lightly season with salt and pepper. Spread
  out in a single layer on a baking sheet and roast in a preheated 425
  degree oven until very lightly browned.
  
  Cool and add to a bowl with rest of ingredients. Cover and store
  refrigerated for up to 5 days.
  
  Yield: approximately 3 cups