Grilled Corn Salsa

Ingredients

• 0.3 cup anaheim chiles cored seeded cut into ¼-inch dice
• 0.3 cup cilantro leaves minced
• 3  ears of corn 
• 0.3  juice of lime 
• 0.3 teaspoon kosher salt 
• 2 teaspoon vegetable oil 

Equipment

• grill

Directions

1. Brush grill rack with vegetable oil.
2. Heat coals or gas grill for direct heat.Husk corn and remove silk.
3. Brush corn and onion slices with oil.Grill corn and onions (taking care to keep rounds intact)4 to 6 inches from medium-hot heat 3 minutes.
4. Remove onions from grill when they are charred a bit, but still crisp; set aside. Turn corn. Cover the grill about 15 minutes longer, turning often, until tender and charred.
5. Remove corn from grill; cool 20 minutes.
6. Cut corn from ears.
7. Cut onions into ¼-inch dice.
8. Mix corn, onions and remaining ingredients. Set aside at least 30 minutes and up to over night before serving.