Red Pepper And Corn Salsa

• 1 medium red pepper, quartered, seeds and membrane removed
• 1/4 cup vegetable or olive oil
• 1 ears corn on the cob, husks and silk removed, kernels stripped
• 1 small onion, finely chopped
• 3 None plum tomatoes, finely chopped
• 2 tsp cider or white vinegar
• 1/2 cup small basil leaves
• 2 None green onions, thinly sliced

1. Preheat the broiler to high. Line a baking pan with foil. Place pepper, skin-side up, on prepared pan. Broil for 5 mins, or until skin blisters and blackens. Transfer to a heatproof bowl. Cover with plastic wrap. Let stand for 5 mins (this helps lift skin). Peel, then chop flesh.
2. Heat oil in a medium saucepan on medium heat. Add corn kernels and onion. Cook, stirring, for 5 mins, or until softened. Add tomatoes; cook and stir for 7 mins, or until tomatoes begin to collapse. Transfer to a medium heatproof bowl. Add vinegar, basil, green onions and pepper; stir to combine. Season. Serve warm or cooled.

red pepper, vegetable, corn, onion, tomatoes, white vinegar, basil, green onions

Taken from recipes-plus.com/api/v2.0/recipes/33306 (may not work)