Roasted-Corn Salsa

 

3

ears corn

4

medium green onions

2

teaspoons vegetable oil

1

medium red bell pepper, chopped (1 cup)

2

tablespoons finely chopped Anaheim chilies

3

tablespoons lemon juice

1/4

teaspoon salt

• 1 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• 2 Husk corn and remove silk. Brush corn and onions with oil.
• 3 Cover and grill corn and onions 4 to 6 inches from medium-hot heat 5 minutes. Remove onions from grill; set aside. Turn corn. Cover and grill about 15 minutes longer, turning twice, until tender. Remove corn from grill; cool 20 minutes.
• 4 Cut corn from ears. Cut onions into slices. Mix corn, onions and remaining ingredients.