Recipe - Roasted White Corn Salsa

2 cup Sweet white corn; cut from
cob
One fourth cup Olive oil
Salt and freshly ground
pepper
1/3 cup Red bell pepper; finely
minced
1/3 cup Red onion; finely minced
1/3 cup Or a combination
1 teaspoon Serrano chile; minced,
seeded
1 tablespoon Herry vinegar
1 teaspoon Fresh lemon juice; or to
taste
1 teaspoon 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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9737

Posted to EATL Digest 24 October 96

Date: Fri, 25 Oct 1996 06:43:05 0400

From: Bill Spalding billspa@ICANECT.NET

NOTES : SHOW: 10/2