Title: Roasted Corn Salsa
Categories: Salsa
Yield: 1 servings

1 c Corn kernels
1 c Tomatoes; peeled, seeded,
; chop
1/4 c Yellow onion; blanched and
; chopped
1 sm Jalapeno; seeded and minced
1 tb Cilantro; chopped
1 ts Balsamic vinegar
Salt and pepper; to taste

In hot dry skillet, cook corn kernels until slightly caramelized, about 4
to 5 minutes.

In bowl, mix remaining ingredients with corn. Season with salt and pepper.

NOTES : From Vegetarian Times July 1996. Page 54.

Converted by MM_Buster v2.0l.