Roasted Corn Salsa

Directions:

1. Cook ears of corn over a grill or gas flame until roasted to your preference. Slice corn kernels off cob. Or, add frozen corn to a heavy-bottomed skillet over high heat. Cook until kernels have browned, stirring occasionally, 6-8 minutes.
2. Cool corn, and add to a bowl with chopped red onion, cilantro, and halved grape tomatoes. Season mixture to taste with salt, pepper, cayenne, and lime juice.