Roasted Corn and Garlic Salsa (Southwest)

Preheat oven to 375 degrees F.

In a roasting pan, combine corn kernels & sliced garlic & mix well.

Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.

Roast corn & garlic, uncovered for 20 minutes.

In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.

Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.

Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!