Pan-Roasted Corn Salsa - cooking recipe

Ingredients

5 tablespoons olive oil
2 1/2 cups fresh corn kernels, from about 3 ears of corn
1 large tomatoes, seeded, diced (about 3/4 cups)
2/3 cup green onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup red onion, finely diced
3 tablespoons fresh lime juice
1 tablespoon jalapeno chile, with seeds, minced
3 garlic cloves, minced

Preparation

Heat 2 tablespoons olive oil in heavy large skillet over high heat.
Add corn kernels and saute until light brown, about 5 minutes.
Transfer sauteed corn to large bowl; cool.
Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
Toss to combine.
Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).