Roasted Corn Salsa

Roasted Corn Salsa

In a large bowl:

• 4 ears of roasted corn, remove the corn from the cob

In a large frying pan over medium high heat Add:

• 1/3 C Olive oil, once heated add:
• One head of cauliflower, chopped in small bite-sized pieces, not riced (keep the crunch)
• 3 Tb Cumin
• 2Tb Coriander

Shake around to cover cauliflower with oil and spices.

Cook on medium high heat for about 3-4 minutes.  You want the cauliflower to keep a bit of crunch.

Spread out on a cookie sheet to cool quickly.

Once the corn and cauliflower are cooled  mix together and add:

• 1 C of diced purple onion
• the juice of two very large limes
• 1 Tbs Sea Salt
• 1 bunch of cilantro-chopped
• 2 -3 sweet Peppers (hot or sweet), seeded and diced.
• Optionally add raw minced cabbage, minced raw kohlrabi and/or roasted peppers. Cut the pieces fine enough so they'll sit pretty on a chip!

Allow this mixture to marinate for 30 minutes or more.

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