roasted corn salad

Roasted corn salad
4 ears corn, shucked off the cob
1 red pepper, seeded and chopped
1 jalapano, seeded and chopped
1 pablano, seeded and chopped
2 cloves garlic chopped
2 limes juiced and rind
2 green onions, chopped
2 tbsp olive oil
1 tsp sea salt
6 sage leaves chopped
2 tbsp cilantro chopped
crushed black pepper
place corn, peppers, garlic, salt and olive oil in roasting pan. Roast at 450 for 20 minutes or till it starts to caramelize (but not burn!). Add other ingredients and blend gently so as not to create a starchy texture from overmixed corn.