3 ears of corn
2 tablespoon solive oil
2 teaspoon sground cumin
2 jalapeno — stems and seeds removed — diced
2 tablespoon slime juice
1/4 cup cilantro leaves — finely chopped
3 spring onions — finely chopped
1/4 cup plum tomatoes — semi dried and diced

Goto work holding some of this and a bag of corn chips and you will become everyones favorite coworker.
Preheat the oven to moderately hot 400F. Cut the kernels from the cob
with a sharp knife – you will need 2 cups of kernels. Combine the corn
with the oil, cumin, jalapeno and 1/4 cup water, and place in a baking
dish. cook in the oven for 30 minutes, or until the corn begins to brown
slightly. Combine the corn with the tomato, lime juice, cilantro and
spring onions. Season

Recipe Notes

Who doesn’t like fresh corn and even when it’s not at it’s at it’s prime
you can create a lovely corny taste by roasting it in a hot oven. This
corn “salsa” is a real treat when the corn first comes in and everyone
enjoys an early taste of summer. A bit of an unusal party “dip”.