Roasted Corn Salsa - cooking recipe

Ingredients

4 large ears of corn (or frozen whole kernel)
1 lb. tomatoes, chopped
1/2 c. minced onion
1/2 c. cilantro, chopped
1 serrano chile, minced (or jalapeno)
1 clove garlic, minced
2 Tbsp. lime juice
1 tsp. salt
pepper to taste

Preparation

Remove corn from cob.
Place skillet over high heat until hot. Add corn, stirring frequently, until crisp tender.
Cool.
Mix all ingredients together.
Serve with chips.