Roast the corn at 450℉ until kernels are charred. Remove them from oven and let them cool.
Chop and dice all of the vegetables and add them to a large bowl.
Cut the kernels off of the cob and add them to the salsa.
Add the lime juice, olive oil, cumin, and salt and pepper to taste.
Toss the ingredients together and serve.
Store in the refrigerator in and air tight container.
Video
RECIPE TIPS
Corn: You can use fresh raw corn in this recipe OR even thawed frozen corn. How to Roast Corn: You can roast corn on the grill OR in the oven. Fire-Roasted Corn: Heat the grill to high heat and place the corn on the grill, husk and all. Grill the corn until the husks are charred. Turn the corn occasionally, about every 5 minutes. Once the corn is well charred on the outside, remove it from the grill and let it cool before removing the husks. Oven Roasted Corn: Turn on the broiler. Remove the husks from the corn and place the cobs on a heavy baking sheet. Place the corn under the broiler and watch closely. Let the corn broil until it is blackened. Turn every few minutes until you have a good level of browning. Peppers: Serrano or Jalapeño peppers give heat to this salsa. Serranos are higher on the Scoville Scale and have more heat.