Corn Salsa avec Turkish Peppers

Since corn was 6 on the cobb for 5 tl, I decided to try an experiment. I like it and it will be good with various dishes. Careful with the hot peppers though.

6 corn on the cob still in their husks

Cook these in the oven 180 C, 350 F, for 1 hour until they are “spongy” when squeezed. After they have cooled for about 20 minutes, take off husk and silk and slice corn from cob. Place in a bowl.

Sauce:

3 cloves garlic- finely chopped

1 teaspoon freshly chopped ginger (I use about 1 tablespoon)

1/3 cup lemon juice1 tablespoon ground cumin

3 tablespoons sugar

Salt and Pepper

Mix all ingredients for the sauce.

And finally

1 medium onion, chopped

1 yellow bell pepper, chopped

1 red bell pepper, chopped

2 green/red hot peppers (they look like jalapenos) OPTIONAL

3 cups quartered cheery tomatoes

Mix all ingredients with the corn. Let set in fridgerator for at least 30 minutes.