Grilled Corn/Roasted Chile Salsa

• 4 Anaheim chiles
• Cooking spray
• 2 shucked ears corn
• 1 cup diced tomato
• 1/4 cup chopped fresh cilantro
• 6 tablespoons fresh lime juice
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided

Prepare grill.

Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips or chop as desired.

Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Serve alonside grilled chicken or fish, or scoop up with tortilla chips!