Scorched Corn & Chili Salsa
|Corn ears||2 Medium|
|Ripe tomato||1 Small, stemmed, cored, seeded and finely diced|
|Fresh anaheim chile||1 Medium, stemmed, seeded and finely diced (California)|
|Garlic||2 Clove (10 gm), minced|
|Lime juice||2 Tablespoon|
|Ground chilies||1 Tablespoon (New Mexican / California)|
Remove and discard husks and silks from corn.
Place corn on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds).
Grill until lightly browned on all sides, turning as needed.Remove corn from barbecue and cut kernels off cob.
In a bowl, mix corn kernels, tomato, diced chili, garlic, lime juice, ground chili, and salt to taste.