Instructions: 1) Roast one ear of corn on the grill, husks removed, until grill marks show on corn surface. About 8 to 10 minutes over medium heat or until nicely grilled. When done, let cool and remove kernels.

2. Quarter, seed, and dice the tomatoes. Place in large bowl. Remove the paper like covering from the tomatillos, wash and dice fine. Add to bowl. Add diced onion.

3. Remove stem from jalapeno, cut lengthwise into quarters. Carefully remove seeds and internal membrane, dice fine. Add one half to bowl.

4. Place mixture into food processor and pulse until blended but not pureed. Do this in batches if necessary. Add one half of chopped cilantro and pulse to mix.

5. Pour mixture back into bowl, add remaining cilantro, jalapeno, and roasted corn. Garnish with cilantro leaves. Adjust amount of chile and cilantro to taste.

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