Roasted Corn Salsa

4 corn cobs
freshly squeezed juice of two limes
4 tomatoes
2 red onions, chopped
4 tablespoons chopped fresh cilantro
3 tablespoons olive oil
salt and pepper to taste

Brush the corn cobs with a small amount of lime juice and sprinkle with salt. Barbecue or broil for 20-30 minutes, turning occasionally, until tneder and golden. Slice kernels off cobs.

Place corn kernels in a bowl with the tomatoes, red onions, and cilantro. Whisk together olive oil and remaining lime juice. Season to taste and toss to mix.
from Salsas and Ketchups. It recommends serving it with baked potatoes.