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1
Preheat barbecue to medium.
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2
Remove husks from corn cobs.
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3
Brush 1 tbsp (15 mL) olive oil on all sides and place on preheated grill.
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4
Brush tomatoes and chiles with remaining oil and place on grill.
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5
Grill, turning to brown all sides, about 20 minutes.
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6
When the corn starts to brown, remove from heat and let cool.
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7
When chiles and tomatoes start to blister, place in a plastic bag to sweat for 20 minutes.
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8
Slice corn from cobs and place in a large bowl.
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9
Peel skins from sweated chiles.
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10
Cut chiles in half and scrape out seeds and membranes.
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11
In work bowl fitted with metal blade, pulse chiles until chunky, about 10 times.
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12
Add to corn.
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13
Peel skins off sweated tomatoes, remove cores and cut in half.
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14
Try removing all of the seeds.
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15
Place in same work bowl fitted with metal blade and pulse until smooth, about 10 times.
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16
Add to corn mixture.
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17
In same work bowl fitted with metal blade, pulse onion, vinegar, sugar, oregano and salt until chunky, about 10 times.
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18
Add to corn mixture.
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19
Stir to combine.
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20
Let rest for 30 minutes.
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21
Variations:
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22
You can use cherry tomatoes in place of Roma and you wont have to seed them.
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23
Use a combination of 6 oz (175 g) jalapeno or hot banana peppers and 6 oz (175 g) poblano or cubanelle peppers if you cant find New Mexico chiles.
