Roasted Corn Salsa

1 ½ cups corn

¼ cup red bell pepper, diced

¼ cup red onion, diced

1 tablespoon canola oil

½ cup chopped cilantro

½ cup white wine vinegar
Juice of half a lime
Salt and Pepper

In a baking dish lay the corn out in a thin layer and roast under the broiler until slightly blackened. Remove from the heat, salt and allow to cool. Dice the red pepper and the onion to the same size as the corn kernels and mix with the cilantro, white wine vinegar, lime juice, and cooled corn. Season with salt and pepper. Set aside in the refrigerator to meld the flavors.

Note: I like the salsa to have a little more acid bite, so you can cut the white wine vinegar in half and substitute a 1/4 cup of distilled white vinegar.