Fresh Corn Salsa
It's a little hard to track down fresh corn this time of year, but
it's usually available at high-end markets. If you can't find it,
substitute 1 1/2 cups frozen corn kernels, thawed ? you'll lose the
roasted taste but it'll be an easier dish.

Makes 4 cups

Ingredients
3 ears corn, husks and silks removed
1 (15-ounce) can small white beans, drained and rinsed
3 Roma or plum tomatoes, chopped
1 small red onion, diced
2 pickled jalapeno chiles, seeded and finely chopped
1 medium green bell pepper, seeded and finely chopped
2 tablespoons cider vinegar
2 tablespoons packed cilantro leaves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat the broiler. Place corn on broiler pan 5 inches from heat,
and broil until corn is lightly browned on all sides, turning
occasionally, about 3 minutes.



Place the corn in the microwave and cook on high for 2 minutes to
cook through. Cool, then slice the kernels off the cob.


Toss the kernels with the remaining ingredients in a large bowl.
Cover and chill at least 1 hour before serving.
Serving Size: 1/2 cup. POINTS? value: 1