Roasted Corn Salsa

Directions:

1. Cook ears of corn over a grill or gas flame until roasted to your preference, and slice corn kernels off cob. Or, use frozen corn kernels and add to a heavy-bottomed skillet over high heat. Cook until kernels have browned, stirring occasionally, 6-8 minutes.
2. Allow corn to cool, and add to a mixing bowl with chopped red onion, cilantro, and halved grape tomatoes.
3. Season mixture to taste with salt, pepper, cayenne, and lime juice.