Roasted Corn Salsa Recipe

• 4 large Corn Cob
• 2 tbsp Olive Oil
• 1 large Tomato (deseeded and cubed)
• 1 small Jalapeno (finely chopped)
• 1 clove Garlic (crushed)
• 1/2 medium Red Capsicum
• A few sprigs of Fresh Coriander Leaves (finely chopped)
• 1 tbsp Lemon Juice
• Salt to taste
• 1/4 tsp Black Pepper Powder
• 1/4 tsp Roasted Cumin Powder

• Preheat oven to 200 degrees C.
• Take corn cobs and gently brush a little olive oil and place it on a baking sheet and microwave it for 20 minutes, turning it occasionally, till the corn turns golden brown.
• Take off from microwave, allow to cool and remove the kernels.
• In a medium sized bowl, combine corn kernels, olive oil, tomato, jalapeno, garlic, red capsicum, coriander leaves, lemon juice and the seasonings. Mix well.
• Cover it and refrigerate.
• Before serving take it off from the fridge and bring to room temperature.
• Serve.