Corn Salsa with Red Pepper and Lime

Yield: 4 cups

3 1/2 C corn, fresh or frozen
2 tsp vegetable oil
1 tsp salt
1 red pepper, finely diced
1/2 small red onion, finely diced
1 jalapeno pepper, seeded and minced
1/4 C cilantro, chopped
1/2 tsp cumin
1/2 tsp chile powder
1 tbsp fresh lime juice
4 shots Tabasco saice, or more to taste

Preheat oven to 350 degrees F. Toss corn with the oil and 1/2 tsp salt and spread out on a baking sheet. Roast for 10 minutes and let cool.

Combine all ingredients in a bowl and toss well. Season to taste and serve.

From: rebar modern food cookbook

www.smithsapples.com