Fire Roasted Sweet Corn Salsa

• 4 ears sweet corn, in husk
• 1/2 cup red onion, diced fine
• 1/2 cup green onion, diced fine
• 1/2 cup sweet red bell pepper, diced fine
• 1/2 cup jicama, diced fine
• 1/8 cup jalapeno pepper, stemmed and seeded, diced fine
• 1/8 cup cilantro, minced
• 2 limes, juice only
• 3 tablespoons rice wine vinegar

Prepare corn for roasting by pulling down husks, removing the silk, and pulling the husks back up. Soak in cold water for 10 to 15 minutes before grilling.

Roast corn in husk over the grill, 10-15 minutes. Let cool. When cooled, cut corn from the cob and combine with remaining ingredients. Cover and refrigerate 2 hours to blend flavors. Can be served cold or warm.

• source: Daily Camera - Cadillac Ranch
• keywords: appetizer, southwest, vegetarian
• ratings: Liz-?, Tom-?, Kyle-?, Skylar-?
• time: ? minutes