Kernels from 3 ears corn (about 2 cups), or 2 cups dried corn (Melissa’s brand)
15 large garlic cloves, peeled and sliced thin
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt
fresh-ground black pepper to taste
3 ripe round tomatoes or 6 small plum tomatoes, cored and chopped fine
1 red pepper, chopped fine
1/4 cup lime juice (from about 2 limes)
1-2 jalapenos, minced, with seeds included if you like a lot of heat
1/4 cup chopped cilantro

Preheat the oven to 375. Put the corn kernels in a roasting pan with the garlic, and mix well. Drizzle the olive oil over the corn, and add the water, salt, and pepper. Mix well. Roast the corn and garlic, uncovered, for 20 minutes.

In a bowl, combine the tomatoes, the corn and garlic mixture, the lime juice, the jalapeno, and the cilantro. Stir well, and let the salsa stand for 1 hour at room temperature so the flavors can develop.

Serve the salsa immediately, or store it in a sealed container in the refrigerator for up to 4 days. Best served the same day.