Instructions: Light a medium-hot fire in an outdoor grill. While grill is heat, bring a large pot of water to a boil. Shuck the corn and boil for 2 mins. Remove corn and let dry. Brush with mayonnaise to coat lightly. Grill the corn, turning til lightly brown all over ( 3 to 5 mins). As soon as the ears are cool enough to handle, cut the corn kernels from the cobs.

Remove the papery out skin of the tomatillos. Drop the tomatillos into a saucepan of boiling water and cook for 30 seconds. Drain and pate dry.

Finely dice the tomatillos.

Toast the cumin seeds over medium heat in a small dry skillet, shaking the pan often, til seeds are fragrant and slightly darkened (about 2 mins).

Crush seeds.

In a medium bowl, combine the grilled corn, tomatillos and toasted cumin, with all the remaining ingredients. Stir to mix well. Serve the salsa at room temp.

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