Roasted Corn Salsa

1 cup corn kernels
1 cup chopped tomatoes, peeled and seeded
1/4 cup chopped yellow onion, blanched
1 jalapeno pepper, seeded and minced
1 Tbsp chopped cilantro
1 tsp balsamic vinegar
salt and pepper, to taste

In hot dry skillet, cook corn kernels until slightly caramelized,
about 4 to 5 minutes. In bowl, mix remaining ingredients with
corn. Season with salt and pepper.


From: "camphead design" <camphead@ibm.net> 
Newsgroups: rec.food.recipes 
Date: 12 Feb 1998 07:56:32 -0700