Spicy Salsa with Roasted Sweet Corn
1 jar Spicy Ugly Sauce
1/2 cup fresh sweet corn kernels (a whole cob)
2 Tbsp fresh lime juice (a whole lime)
Chopped fresh parsley (about 1/4 cup)
Roast the kernels in a very hot cast-iron pan without any oil for about 2 minutes, mixing constantly. Let cool. Roughly chop the parsley (leave out the stems) and mix with the corn. Add the lime juice and 2 cups of Spicy Ugly Sauce. Mix & serve with your favorite corn chips.