Roasted Corn Salad

2 10-oz packages of frozen corn, defrosted and drained
3/4 t cumin
3/4 t chili powder
1 red or yellow pepper, seeded and diced
4 scallions, sliced
1/2 C cilantro, chopped
1 jalapeno pepper, seeded and minced
3 T cider or wine vinegar
1 T honey
1 T olive oil
1 t dijon mustard
1/4 t salt

Preheat the oven to 425 degrees. Spray a baking sheet with nonstick spray and spread the corn on the sheet. Sprinkle with the cumin and chili powder. Roast, stirring occasionally, until it’s lightly browned (about 20 minutes).

While the corn is cooling, combine the rest of the ingredients in a large bowl. When the corn is cool, stir it into the rest of the ingredients. Chill before serving.