Roasted Corn Salsa

• Cooking spray
• 2 1/2 cups fresh yellow corn kernels (about 5 ears)
• 1 1/2 cups diced seeded plum tomato (about 4)
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• 1/2 cup diced avocado
• 1/3 cup diced peeled jicama
• 1/3 cup finely chopped red onion
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons fresh lime juice (about 1 large)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced

1. Preheat oven to 475u0b0.
2. Coat a foil-lined jelly roll pan with cooking spray. Place corn on pan in a single layer. Bake at 475u0b0 for 10 minutes; stir and bake an additional 2 minutes or until roasted. Remove from oven and cool.
3. Combine corn, tomato, and remaining ingredients in a large bowl; stir well.

cooking spray, fresh yellow corn kernels, tomato, green bell pepper, red bell pepper, avocado, jicama, red onion, fresh cilantro, lime juice, olive oil, salt, garlic, pepper

Taken from www.myrecipes.com/recipe/roasted-corn-salsa-0 (may not work)