FROM JEN'S KITCHEN'S PICO DE GALLO
- 4-5 ears fresh sweet corn, still in husks
- Salted butter
- 1 large Anaheim pepper
- 1 large, ripe avocado
- Juice and zest of 1 lime
- 2 large, ripe tomatoes
- Handful of fresh cilantro, about 1/3 cup
- 1/2 red onion
Begin by roughly chopping a peeled avocado. Toss in a medium bowl with lime juice, zest and finely chopped cilantro, cover with plastic wrap and set aside. To grill the corn, peel back the husks, leaving them attached to the ear so that they can be folded back over the corn. Remove the silk, rub the corn with butter, GGX seasoning. Then fold the husks back up over the corn to "wrap" it. Place wrapped ears onto a hot grill for about 10 minutes, turning them every 2-3 minutes. Don't worry if the husks begin to blacken, or if some kernels are exposed. At the same time, place the Anaheim pepper on the grill, and rotate to roast evenly. After 10 minutes, carefully remove the corn from grill and allow to cool on a plate or baking sheet. When the pepper has blackened a bit on all sides, remove from grill and immediately wrap in aluminum foil. Turn off grill. Set wrapped pepper aside for 30-40 minutes.
While corn is cooling and pepper is steaming, roughly chop the tomatoes and add to the avocado bowl. The onion can be prepared as desired - I prefer raw onion to be finely minced, so I placed mine in the food processor after peeling, but if you don't mind bigger pieces, you can chop it by hand. Either way, once prepped, add the onion to the avocado mixture. When corn is cool enough to handle, remove the husks and carefully use a sharp knife to slice the corn off of the cob. Add kernels to the bowl of fresh veggies. Lastly, remove the pepper from it's foil, peel off the skin and pull out seeds. Finely chop the pepper and gently toss it in with the rest of your Pico de gallo. Top with a little sprinkle of GGX salt and serve... Great with chips, on tacos, or by itself!