Roasted Chiles and Fresh Corn Salsa

YIELD: ABOUT 4 CUPS

vegetable oil, as needed, for grill
4 whole ears of fresh sweet corn, shucked,
silk removed
3 spring “bulb” onions
1 fresh Meyer lemon or lime
4 Aji Amarillo Chiles from Peru
(can substitute any medium-heat chile)
2 large heirloom orange tomatoes
head of garlic, skin-on, top cut off
2 tsps. extra virgin olive oil
½ bunch of fresh chopped cilantro
To taste: Serrano seasoning salt and
fresh cracked black pepper

1. Brush grill with oil and heat coals or gas grill for direct heat. Heat grill to medium-hot. Add mesquite wood chunks for smoke flavor.

2. Brush corn, onions, lemon and chiles with oil. Grill corn and onions, covered, 4 to 6 inches from heat for 5 minutes. Remove onions and chiles from grill; set aside, placing chiles in a bowl and covering with plastic wrap. Turn corn. Cover and grill about 8 minutes longer, turning twice, until tender. Remove corn from grill; cool 20 minutes. Lower the heat and grill the tomatoes and lemon for just a few minutes; do not overdo it.

3. Seed and skin chiles after they have cooled enough to handle. Dice chiles. Dice tomatoes.

4. Cut corn from ears. Dice onions and tomatoes. Combine chiles, corn and onions with remaining ingredients.

Recipe: David McHugh, executive chef, San Diego StateUniversity