Roasted Red Corn and Blueberry Salsa

Preheat the oven to 375ºF.

Remove any overly dry, dead, or otherwise scraggly parts of the corn husks, leaving the majority of it intact.
Place the corn directly on the oven racks and roast for 30 minutes.

Seed the tomatoes and roughly dice.

In a large bowl, combine olive oil, honey, balsamic vinegar, salt, and black pepper.

Carefully open corn husks and let the steam vent until cool enough to handle. Peel back the husks and remove the silk from the corn. Cut off the end of the cob attached to the corn husk and discard. Stand the corn upright and carefully cut the kernels off the corn cob.

Add the kernels to the bowl, along with the tomatoes and blueberries. Add chopped cilantro and lime juice. Toss and serve, or refrigerate for later.