GRILLED FRESH CORN SALSA
2 corn on cob, grilled
- 2 Serrano chilies OR dried chilies* as desired
- 2 cloves garlic
- 1 Tablespoon white vinegar
- 1 teaspoon sea salt
- 1 tablespoon cilantro, chopped
- ½ cup white onion, white
- To Taste, sea salt
- To Taste ground coriander
Place corn on preheated dry grill, turning periodically to keep from burning; remove when done to cool. When cool enough to handle, cut corn off cob – reserve kernels. Combine garlic, onions, drained rehydrated or fresh chilies. Season to taste with sea salt and ground coriander.
If using dried chilies, toast in 325 degree oven for 3-5 minutes or until aromatic.