Title: Scorched Corn & Chili Salsa
Categories: Salsa
Yield: 4 Cups

2	md	Ears corn
1	sm	Tomato, seeded and finely chopped
1	md	Fresh green Anaheim or other mild green chili, seeded and fi
2		Cloves garlic, minced or pressed
2	tb	Lime juice
1	tb	Ground dried California or New Mexico chilies
		Salt

Remove and discard husks and silk from corn. Place corn on a lightly oiled grill 4 to 6 inches about a solid bed of medium-hot coals. Cook, turning as needed, until kernels are browned, about 8 minutes. Meanwhile, in a large bowl, combine tomato, chopped chili, garlic, juice and ground chilies. Set aside.

Cut corn kernels from cobs and stir into tomato mixture. Season to taste with salt. If made ahead, let cool, then cover and chill for up to 4 hours. Serve at room temperature.

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