Roasted Corn Salsa

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.