INGREDIENTS

6 Roma Tomatoes , steamed 
2 1/2 cups  Corn Kernels  
2 Serrano Chiles (or Jalapeño) 
Juice of 1/2 Lime  
1/2 tsp. ground Cumin  
8 sprigs fresh Cilantro   
1 tsp.  Olive Oil   

DIRECTIONS

1.) Roast tomatoes, corn and Serrano chiles in an oven broiler on a foil-lined baking sheet. After 5 minutes, remove blackened serranos. Roast tomatoes and corn for 6-10 more minutes.

2.) Using tongs, squeeze tomatoes slightly to release excess juice and seeds. Roughly chop and place in a bowl. Add corn and remaining ingredients, combine. Season to taste with salt and pepper.