Pan-Roasted Corn Salsa

• 5 tablespoons olive oil
• 2 1/2 cups fresh corn kernels, from about 3 ears of corn
• 1 large tomatoes, seeded, diced (about 3/4 cups)
• 2/3 cup green onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 3 tablespoons fresh lime juice
• 1 tablespoon jalapeno chile, with seeds, minced
• 3 garlic cloves, minced

1. Heat 2 tablespoons olive oil in heavy large skillet over high heat.
2. Add corn kernels and saute until light brown, about 5 minutes.
3. Transfer sauteed corn to large bowl; cool.
4. Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
5. Toss to combine.
6. Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).

olive oil, corn kernels, tomatoes, green onion, fresh cilantro, red onion, lime juice, jalapeno chile, garlic

Taken from www.food.com/recipe/pan-roasted-corn-salsa-502515 (may not work)