Serves 4–6

Instructions

1. Preheat the oven to 400^oF.
2. Place the corn on a baking sheet and bake in the oven until it turns a light golden brown, about 35 minutes.
3. Remove the corn from the oven, let cool slightly, and then transfer to a large mixing bowl. Add the remaining ingredients and stir to combine.
4. Place the salad in the refrigerator for at least 3 hours, although letting it chill overnight is highly recommended.

Note: The amount of jalapeño suggested in the ingredients is a safe amount of heat to serve to a broad spectrum of tastes. If you and yours like things spicier, feel free to include the seeds or another jalapeño.