Roasted Corn and Tomatillo Salsa

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4 ears corn

1/2 pound tomatillos, papery skin removed and quartered

1 large sweet red pepper, quartered and seeded

1 jalapeno pepper, seeded and finely diced

1 garlic clove, finely chopped

1 small bunch cilantro, 1\4 cup chopped

1/3 cup olive oil

3 tablespoons white wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon black pepper