Roasted Corn and Plantain Salsa

Ingredients
3 plum tomatoes, finely chopped
1 very ripe (black) plantain, coarsely chopped
1/2 poblano pepper, coarsely chopped
2 links cured chorizo sausage (1/2 cup), coarsely chopped
4 ears yellow corn
1/2 cup white balsamic vinegar
1/4 cup canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper


Prep

• Preheat oven to 425°F.
• Chop tomatoes, plantain, poblano, and chorizo (1/2 cup); place in medium bowl.
• Remove husks and silks from corn.

Steps

1. Place corn on baking sheet; bake 12–17 minutes or until tender and lightly browned.
2. Remove from oven and let stand 2–3 minutes to cool.
3. Slice corn off cobs (2–3 cups) and add to tomato mixture; stir in remaining ingredients. Serve. (Makes 6 servings.)

(Recipe courtesy of Publix Aprons Simple Meals)