Roasted Corn Salad
Preheat the oven to 425 F.
When the oven is hot, roast:
4 ears of un-husked corn
Cook the corn for 25 minutes.
Remove the corn from the oven and let it cool.
When the corn is cool enough to handle, husk it.
Cut the corn kernels off the cob and place them in a bowl.
2 medium cucumbers, peeled, seeded, and diced
1 large tomato or handful of cherry tomatoes, diced
1 jalapeno pepper, finely chopped
Juice of one lime
2 tablespoons olive oil
Salt and black pepper
Toss well and chill
Serve the salad cold.