Roasted Corn Salsa

This recipe looks so very good and helps bring together the bounty that summer has provided us. Whether it be at the end of summer or right in the midst where all is plenty this roasted corn salsa would be great to serve to any barbq, tailgate party, or a simple weeknight supper.

3 ears corn, shucked
4 medium tomatoes (about 1 1/2 lb.), chopped
2 onions, diced
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and black pepper
1/4 teaspoon Tabasco sauce (or to taste)
2 tablespoons chopped flat-leaf parsley

Preheat a broiler or prepare a charcoal fire and let burn to a gray ash. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you'll have about 3 cups). In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.

Recipe Source All You June 2008