Colorful Chipotle Roasted Corn Salsa - cooking recipe

Ingredients

2 (15 ounce) cans sweet whole kernel corn, drained
1/2 red onion, diced
1/3 cup cilantro, chopped
2 jalapeno peppers, diced
2 mini sweet peppers or 2 poblano peppers
1 tablespoon lime juice
salt or pepper

Preparation

Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown.
Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them.
Combine all ingredients in a bowl, mix, cover with plastic wrap.
Refrigerate the mixture for 1 hour.
Add lime juice, mix, replace plastic wrap.