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  1. Preheat oven to 375 degrees.
  2. Fit a sheet pan with parchment paper.
  3. In a medium bowl, toss the corn with the olive oil, chili powder, cumin, salt, and pepper. Spread the corn out in a single layer on the pan and bake for 5 minutes. Stir and bake for an additional 3-5 minutes more, or until lightly browned and softened.
  4. Let the corn cool completely.
  5. In a medium bowl, combine the corn, tomatoes, onion, jalapenos, cucumber, lime juice, and pickled jalapeno brine.
  6. Refrigerate for at least 1 hour to let the flavors meld.
  7. Salsa with your friends!