Roasted Corn Salsa

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3 ears corn, shucked

4 medium tomatoes (about 1 1/2 lb.), chopped

2 onions, diced

1/4 cup olive oil

2 tablespoons red wine vinegar

salt and black pepper

1/4 teaspoon Tabasco sauce (or to taste)

2 tablespoons chopped flat-leaf parsley

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