Roasted Corn Salsa

8/11/09

4 ears of corn
half of a sweet onion
lime (or lemon) infused olive oil
red or white wine vinegar (I actually used mirin by mistake. I intended to use white...)

Clean the corn. Throw on a grill and baste with citrus olive oil. If you are like me, you may forget about the corn and have one nearly black side. This is okay. Just get a nice cooked to almost charred color on the corn somewhere.
Cool corn down.

While the corn is cooling, dice up the onion and saute in a non-reactive pan until soft in citrus olive oil. Remove from heat and add about a teaspoon or two of vinegar (based on how fond of vinegar you are) to the onions and let sit for about 10 minutes.

Cut the corn off the cob. Yes, it is a pain in the arse, but it is worth it.
Mix the corn and onions (with pan juices) in a bowl.