Roasted Corn Chipotle Tomato Pico De Gallo

• 4 ears roasted corn kernels
• 3 lbs roma tomatoes or 3 lbs plum tomatoes, chopped
• 1 large white onions or 1 large sweet onion, chopped
• 3/4 cup fresh lime juice
• 3 minced garlic cloves
• 2 tablespoons pureed chipotle chiles in adobo
• chopped cilantro
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 pinch sugar
• 2 tablespoons salt
• pepper

1. Grill or roast corn on the cob until black char marks are visible. Some burn is good.
2. Remove from grill. Cool. Cut kernels off and separate.
3. Put kernels in a large bowl.
4. Chop tomatoes and onion. Add to bowl.
5. Mince garlic. Add to bowl.
6. Squeeze the fresh limes and add juice to bowl mixture.
7. Add chipotle adobo mixture. Add more or less to suite taste.
8. Chop cilantro. Add to bowl.
9. Add remaining ingredients.
10. Mix well.
11. Correct seasoning- Note the right amount of salt makes this dish sing!
12. Can be eaten immediately be is better after a few hours after the flavors meld and develop.

corn kernels, roma tomatoes, white onions, lime juice, garlic, chiles, cilantro, olive oil, red wine vinegar, sugar, salt, pepper

Taken from www.food.com/recipe/roasted-corn-chipotle-tomato-pico-de-gallo-504449 (may not work)