White Corn Salsa

2 cups fresh white corn kernels (3 ears)
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
vegetable cooking spray
1/3 cup diced red bell pepper
1/3 cup diced red onion
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh basil
1 tablespoon sherry vinegar
1 teaspoon minced seeded serrano chile
1 teaspoon lemon juice
1 teaspoon honey

Combine first 4 ingredients in a bowl; stir well. Place corn mixture on a baking sheet coated with cooking spray, spreading evenly. Bake at 425°F for 15 minutes or until lightly browned; let cool.

Combine roasted corn and remaining ingredients in a bowl; stir well. Cover and chill.