Corn Salsa

1 cup fresh corn kernels
1/3 cup chopped scallions
1 Tbs. minced jalapeno pepper
3 Tbs. chopped parsley or cilantro or basil
1 cup peeled, seeded, chopped tomato
1/3 cup roasted red bell pepper, chopped
1 Tbs. lime juice
salt and pepper to taste

Husk the corn and brush with a corn brush to remove the silk. In a hot
skillet, dry roast the corn kernels for about five minutes. (Or grill the corn in the husks and then scrape the kernels.) Combine with the rest of the ingredients and season well. Serve at room temperature.