Roasted Corn Salad

Ingredients

• corn kernels from two ears of roasted corn*
• 1 cup chopped tomatoes
• 1 cup chopped bell pepper (orange or red)
• 1 cup minced red onion
• 1 Tbsp or more chopped fresh parsley (would also be good with cilantro and basil)
• 1/2 lime, juiced
• 3 Tbsp olive oil
• 1/2 cup crumbled feta cheese
• fresh ground pepper and salt to taste

*To roast the corn, brush with olive oil, sprinkle with Tajin or Mexican Street Corn seasoning, wrap in foil and roast in the oven at 425F for 20-25 minutes. Let cool long enough to handle and cut the kernels off the cob.

Toss all the ingredients together and let stand for at least 20 minutes before serving.