Rub the fresh corn with 2 teaspoons of oil and season with salt and pepper. Place into a 475°F preheated oven for 15–20 minutes or until golden brown on all sides.
Remove the corn from the oven and allow it to cool in a clean container covered with foil. When the corn is cool, carefully remove the roasted kernels from the cob.
Combine the corn with all the remaining ingredients and blend well.
Chill the salsa in a sealed container for 1 hour before serving.
As an alternative, try our abbreviated Roasted Corn and Black Bean Salsa recipe.
