Corn and Black Bean Salsa

1 tbsp. olive oil
1 intact garlic bulb
1 small container fresh grape tomatoes
3 scallions, chopped
1/4 cup cilantro, chopped
1 15 oz. can corn, drained
1 15 oz. can black beans, drained
2 7 oz. cans Herdez salsa casera
Juice of 1 lime

Preheat oven to 350. Line a medium sized baking pan with foil.

Cut tomatoes in half and place in a large bowl. Peel all but the last layer of skin off of the bulb of garlic, keeping the bulb intact. Add garlic to the tomato bowl, drizzle with olive oil and gently toss until evenly coated with oil. Pour into prepared pan and bake for 45 minutes or until tomatoes begin to blacken. Be careful not to overly burn the tomatoes.

While tomatoes and garlic cook, place all other ingredients except corn and lime juice in a bowl, but do not stir. When tomatoes and garlic are done add tomatoes to this bowl, and squeeze roasted garlic into the bowl as well. Don't stir it yet!

Heat a large, heavy skillet over medium heat. Pour one layer of corn into the pan and dry roast for 3-5 minutes, tossing continuously, until smoky and dark. Repeat until all corn is roasted.

Add roasted corn to the bowl with other ingredients and squeeze the lime over the bowl. Now you can stir it! Serve with tortilla chips.