Roasted Corn Salsa

4 T olive oil, divided
2.5 c corn kernels (~3 ears or use frozen)
2/3 c chopped green onions or chives
1/4 c chopped cilantro
1/4 c finely diced red onion
3 T fresh lime juice
2 tsp minced jalapeno chilies
3 garlic cloves, minced or pressed
1 large diced tomato

Directions

• Heat 1 T oil in large skillet over high heat.

• Add corn and saute until light brown. ~5 minutes Or, grill the corn and carefully cut the kernels off the cobs.

• Transfer corn to large bowl to cool.

• Add remaining 3 T oil, tomato, and remaining ingredients to corn. Toss to combine.

• Season with salt and pepper to taste.

Tips

Make the morning you plan to serve, and refrigerate.

You can make a day ahead, but you may find a lot of extra liquid.

Don't go too heavy on the salt - remember that chips have salt.

Roasted Corn