Fire roasted corn and tomato salsa

2 ears of fresh corn

Drizzle of olive oil

Salt

Pepper

4 ripe Italian plum tomatoes, peeled, seeded, diced

¼ c minced red onions

1 tsp minced habanera pepper

2 T chopped fresh cilantro

1 T lime juice

1 T lemon juice

Season corn with olive oil, salt and pepper. Place the corn over a stoves open flame and cook for 1-2 minutes on all sides.

Remove and cool. Remove the kernels from the cob and combine with rest of ingredients.