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1
Prepare a medium-heat fire (375F) in a wood-fired oven or cooker.
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2
In a small bowl, toss the corn kernels in 1 tablespoon of olive oil.
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3
Line a sheet pan with parchment paper, then spread the kernels on the pan.
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4
In a second small bowl, toss the tomatoes in 1 tablespoon of olive oil to coat, then lightly salt.
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5
Line a second sheet pan with parchment paper, then place the tomatoes cut-side down on the pan.
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6
Rehydrate the chile by placing it in a bowl with warm water for 30 minutes, making sure it is fully submerged.
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7
Slice the garlic cloves into thin slivers.
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8
Place both sheet pans in the oven and roast for 10 to 12 minutes, until the corn is golden.
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9
Remove the corn, and continue roasting the tomatoes for 10 more minutes, until they are shriveled and soft.
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10
Remove the tomatoes and set aside.
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11
Transfer the roasted corn, tomatoes, and any juices to a bowl.
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12
Using a small knife, remove the stem from the chile, then slice it lengthwise and scrape out the seeds.
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13
Finely chop the chile, then add it to the corn and tomatoes along with the garlic and pimenton.
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14
Mix until well combined.
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15
Add the lime zest and juice, olive oil, and salt to taste.
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16
Set aside for 20 to 30 minutes before serving, to allow flavors to blend.
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17
Use now, or cover and refrigerate for up to 1 week.
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18
Serve at room temperature.
