Roasted Corn Salsa - cooking recipe

Ingredients

4 cups corn kernels (fresh is better but defrosted frozen works)
1 tablespoon chili powder
1/2 tablespoon ground cumin
2 cups finely diced seeded tomatoes
3/8 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon chili pepper, finely chopped (I use jalapeno)
1/2 clove garlic, finely chopped
1/2 tablespoon olive oil
1/2 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Combine corn, chili powder and cumin and spread on a greased jelly roll pan in a single layer.
(If you pan is too small do two batches.) Bake at 400 F for 25 minutes, stirring occasionally for even browning.
Cool.
Add remaining ingredients and toss.
Serve as a salad or with tortilla chips as a salsa.