Roasted Corn And Garlic Salsa (Southwest) - cooking recipe

Ingredients

2 cups corn (fresh is preferred)
15 large garlic cloves, peeled, sliced thin
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoon ground black pepper, to taste
3 medium tomatoes, round, ripe, seeded, chopped fine
1/4 cup fresh lime juice
1 jalapeno, seeded, minced
1/4 cup cilantro, chopped

Preparation

Preheat oven to 375 degrees F.
In a roasting pan, combine corn kernels & sliced garlic & mix well.
Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
Roast corn & garlic, uncovered for 20 minutes.
In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!