Roasted Corn Salsa

This is a family favorite not just in the summer but at all times.In the winter I simply toast frozen corn kernels in a frying pan with a little bit of olive oil till the corn caramalizes.

4 ears corn,              grilled  ,halfed down the middle and shucked, or use frozen.

1 Jalapeneo ,seeds removed, if you want less spice

1 green pepper diced

1 red pepper, diced

1″ pc ginger grated

1 clove garlic minced

1 tablespoon chopped cilantro

1/2 cup water or vegetable stock

1 shallot sliced finely

2 tablespoons olive oil

1 tablespoon butter

Heat olive oil in a saute pan and add shallot, saute 45 seconds. Add in ginger and garlic continue to saute30 seconds. Add in both peppers  and jalpeneo saute another 2 minutes. Add in the corn stir well, add salt and pepper and stock or water. Leave to cook on high flame till most of the liquid evaporates. Turn off the heat and stir in the butter and finally the cilantro.

Serves 4-6