Corn and Roasted Pepper Salsa

As the summer draws to a close more and more fresh corn will be available at your local farm-stand-on-a-dusty-corner. I tend to buy too many ears than we can possibly eat at one sitting but, as I've mentioned many times, leftovers make me happy. Here's a quick salsa to use up all that leftover grilled-or-boiled corn you're sure to have this season.

Ingredients:

• 1 Ear of corn. Boiled or roasted, preferably white and sweet.
• 2 Roasted peppers, preferably roasted by you and not out of a jar.
• Juice from 1 Lime
• 1 Tbs Extra Virgin Olive Oil
• 1 1/2 Tsps Ancho Chili Powder
• 1 1/2 Tsps Ground Corriander
• 1/2 Tsp Kosher Salt
• 1/2 Tsp Fresh Ground Black Pepper

Remove the corn from the cob. The best way I know to do this is to chop off about 1/4 inch from the wide end (not the narrow tapered end), then stand the ear up on this newly created flat-end and slice down with a good sharp knife. Watch your fingers, please.

Discard the cob (or make a pipe, your preference).

Add all ingredients in a medium bowl and mix well. Goes great on meats or fish and keeps for up to two weeks in the refrigerator.