2 cups fresh corn kernels (3 to 4 large ears)
salt and pepper
1/3 cup minced red bell pepper
1/3 cup minced sweet onion (Vidalia or Walla Walla)
1/4 cup olive oil
1/3 cup chopped cilantro
3 Tbsp seasoned rice wine vinegar
1 Tbsp fresh lime juice
1 tsp honey
Toss the corn with the oil and salt and pepper lightly. Spread in a single layer on a baking sheet and roast in a preheated 425 degrees oven until lightly browned, about 15 – 20 minutes.
Meanwhile, combine the remaining ingredients. Stir in the corn.
I serve this warm, but it’s good chilled, too.
Serves about 4.
