Fire Roasted Corn And Tomato Salsa

Recipe from: Emeril Lagasse
Servings: 1

2 ears fresh corn 
drizzle of olive oil 
salt 
freshly ground black pepper 
4 ripe Italian plum tomatoes, diced 
1/4 cup minced red onions 
1 teaspoon minced habanero peppers 
2 tablespoons chopped fresh cilantro 
1 tablespoon freshly squeezed lime juice 
1 tablespoon freshly squeezed lemon juice 

Season the corn with olive oil, salt and pepper. Place the corn over a stoves open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper.