Roasted Chiles and Fresh Corn Salsa

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

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