Fire Roasted Corn & Tomato Salad

Ingredients

• 2 cups corn, fresh, organic, non-GMO
• 6 med plum tomatoes, diced
• 1/2 cup red onions, chopped
• 1 tsp jalapeno, raw, diced
• 1/4 cup cilantro, fresh, minced
• 2 tbsp lime juice, fresh squeezed
• 2 tbsp lemon juice, fresh squeezed
• 1 tsp black pepper, ground

Instructions

1. Roast ears of corn over open flame or on a grill.
2. Cool and cut off the cob for two cups.
3. If using frozen corn, roast in a skillet until slightly brown.
4. Combine corn, diced tomatoes, onion, pepper, cilantro, lime and lemon juice and mix well.
5. Season with pepper and store in airtight container in the refrigerator for up to 1 week.
6. Use on favorite dishes or as a salad.

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