Roasted Corn Salsa

Recipe from: From Vegetarian Times July 1996. Page 54.

   1      cup           Corn kernels
   1      cup           tomatoes, peeled, seeded, chop
     1/4  cup           yellow onion, blanched and chopped
   1      small         Jalapeno, seeded and minced
   1      tablespoon    Cilantro, chopped
   1      teaspoon      balsamic vinegar
                        salt and pepper, to taste

In hot dry skillet, cook corn kernels until slightly caramelized, about 4 to 5 minutes.  In bowl, mix remaining ingredients with corn. Season with salt and pepper.