3 ears corn, husked, kernels cut off (to get a plentiful 2 cups)
4-5 tomatillos, cut into dice the size of a corn kernel (to make about 1 cup)
1 red onion, finely diced
1 large or 2 medium tomatoes, seeded and finely diced
1 or 2 jalapeno or other chiles, finely chopped
1/3 cup of roughly chopped coriander
salt, and pepper
juice of 1 lime or lemon

Once corn kernels are cut from the cobs, place a saucepan large enough to accommodate all of the corn over high heat. Place the corn in the hot pan and continue to dry roast it. Occasionally stir the kernels when they start to get dark brown or blacken. Cook for 5-10 minutes until the majority of kernels are brown or lightly blackened. Place in a large bowl. Add in the cut tomatillos, tomatoes, red onion, chile, coriander. Mix well. Season with salt, pepper and the juice of the lime. Adjust seasoning accordingly.

Serve this salsa with any type of grilled poultry or fish. If mixed with some type of grain or pulse (such as black beans or chickpeas) this could also be a nice salad (with a teaspoon or so of ground cumin and a few tablespoons of canola oil added to the salsa).