1 to 2jalapeño peppersdepending on level of spiciness desired (omit for no spice)
1/4 cupchopped cilantro or parsley
1large clove garlicminced
Roast Corn: Heat oven to 400 degrees.
Line a large baking sheet with silicone or parchment (corn will stick if pan isn't lined). Spread frozen corn on pan and roast 10 minutes.
Stir and roast another 5-10 minutes until some of the kernels are starting to brown. Let cool 5 minutes.
Make Salsa: While the corn is roasting, prepare vegetables: seed & chop tomatoes and peppers - add to a large bowl (if you want more spice, leave pepper seeds and add to salsa). Chop onion and add to bowl. Juice lime over vegetables and add remaining ingredients.
When roasted corn has cooled 5 minutes, add to bowl and stir well.
Serve immediately with chips or vegetables that can scoop like bell peppers or celery.
Store leftovers in fridge.**
*You can use frozen, chopped peppers that are thawed, but the texture will be a bit different.**Serving Ideas: in addition to scooping with chips, use as a side dish or toppings on salads, tacos and even soup!