Blackened Corn Salsa

from prudence pennywise

1 tablespoon olive oil
1 large onion, chopped
2 cups corn fresh or thawed, if frozen
2 tomatoes, chopped
1 jalapeno or serrano pepper, minced
1 clove garlic, minced
juice of one lime
1/2 cup chopped cilantro
Heat oil in a skillet over high heat. Add corn and onion and cook, stirring from time to time, until corn and onion are blackened in places. Combine with other ingredients in a medium bowl and serve with quesadillas.