1 ear fresh corn on the cob
1 Anaheim chili
1 jar favorite salsa
fresh cilantro
Remove husk and silk from corn. Place corn and pepper on open gas flame
and roast just until they take on a blackened look, about 3 minutes,
rotating with tongs to cook them evenly. Pop them into a dish with a
lid, or wrap with waxed paper and allow to stand at least 10 minutes to
sweat. Peel the pepper with your fingers and scrape the corn off with a
sharp knife. Add to salsa in a beautiful bowl and pass with the eggs.
Also a great dip with chips or raw vegetables.
