Rancheros Corn Salsa

Ingredients:

2 dried New Mexican Chiles, stemmed and seeded
3 ears of corn
1-1/2 tsp. olive oil
4 Tbsp. finely diced onions
2 Roma tomatoes, blackened and chopped
1 clove roasted garlic, mashed
1/2 tsp. salt
1/2 tsp. toasted cumin seeds, ground
1/2 tsp. toasted oregano, crumbled
1 Tbsp. lime juice

Instructions:
Toast the chiles and rehydrate them in a cup of warm water. Drain the chiles and julienne into short strips.

Cut the kernels from the cob with a sharp knife. Heat a large heavy-bottomed saute pan or cast iron skillet over high heat until almost smoking. Place no more than 2 layers of the corn kernels in the pan at a time, and dry-roast for 4-5 minutes until smoky and dark, tossing continuously.

Heat the oil in a saute pan over medium heat, add the onion and saute for about 5 minutes or until translucent. Transfer to a mixing bowl and add the julienned chiles, roasted corn and remaining ingredients, and thoroughly combine.

Serve with chicken or eggs.

Yield: 2 cups

Recipe from Allrecipes.com