• 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.


Breakfast -- Side Dishes -- Vegetables