Verde Corn Salsa

by Stacey Amagrande

2 ears corn, kernels removed
1 white onion, diced very small
1-2 jalapeno (2 if you like it hot, remove the seeds for a mild salsa)
1 Pasilla chile
1 Anaheim chile
2 cloves garlic, minced
1 cup minced cilantro
2 lb tomatillo or tomatoes diced small
Juice of 1 lemon & 1 lime
Salt and pepper to taste

Heat a grill or grill pan to med high, grill all chiles until slightly charred on all sides; Let cool and chop into 1/4 inch dice. Add to a large bowl with all other ingredients; Season with salt and pepper, lime and lemon juice. Stir well. Add black beans for a protein rich salsa! Keeps for up to 2 weeks refrigerated.