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Grilled-corn and tomatillo salad

Photo: Jim Norton; Styling: Heather Shaw/Judy Inc.

Servings: 6


3 corn cobs with husks on

2 tomatillos, husks removed, finely chopped

1 sweet red pepper

1 roasted poblano pepper, finely chopped

1 tablespoon fresh lime juice

2 tablespoons cilantro, chopped

Salt and freshly ground black pepper


Barbecue corn and poblano pepper until blackened (about 15 to 30 minutes). Once cooled, remove the husks from the corn and shave kernels off the cob, then remove the skin from the poblano pepper and chop finely. Combine all ingredients in a large bowl, mixing thoroughly. Season with salt and pepper. Serve immediately or keep refrigerated up to 6 hours.

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