Roasted Corn Salsa

Ingredients

• 3  ears corn 
• 2 tablespoons flat-leaf parsley chopped
• 0.3 cup olive oil 
• 2  onions diced
• 2 tablespoons red wine vinegar 
• 8 servings salt and pepper black
• 0.3 teaspoon all the tabasco sauce you handle to taste (or )
• 1.5 lb tomatoes chopped

Equipment

• bowl
• frying pan
• grill
• broiler

Directions

1. Preheat a broiler or prepare a charcoal fire and let burn to a gray ash.
2. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes.
3. Let cool, then cut off kernels from each ear (you'll have about 3 cups).
4. In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce.
5. Add parsley and stir well. Chill until ready to serve.