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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 cups fresh white corn kernels (3 ears)
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
vegetable cooking spray
⅓ cup diced red bell pepper
⅓ 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.