In a medium saucepan over medium-high heat, add 1 tablespoon vegetable oil. When hot, add corn and cook, stirring infrequently until corn toasts and browns slightly on all sides.
In a large bowl, combine the lime juice, remaining 1 tablespoon vegetable oil, and the roasted tomato salsa. Add the toasted corn kernels, sliced red pepper, and the sliced green onion. Toss to coat with the dressing. Season, to taste, with salt and pepper.
Recipe courtesy of Sandra Lee, 2007