Grilled Summer Corn and Tomatillo Relish

Serves 6-8

Ingredients
4 ears of corn
1/2 pound fresh tomatillos
1 T. toasted sesame oil
1 medium red onion, diced
1 chili pepper (any kind of hot pepper), seeded and diced
2 t. coriander, ground
1/8 cup cider vinegar
1/4 cup cilantro leaves, chopped
Salt and pepper to taste

Preparation 
Remove the husk of the corn and cook them on hot grill until it blisters and becomes lightly charred. Carefully cut the corn kernels from the cob. Peel the husks from the tomatillos, wash, dry, and roughly chop. Heat a 4-quart saucepan over a medium heat and add the oil. Add the onion and chili, cooking until the onion becomes translucent, about 5 minutes. Add the coriander and cook for 30 seconds longer. Add the tomatillos, corn, and cider vinegar. Reduce the heat to low and simmer covered fro 15 minutes. Mix in the cilantro and season with salt and pepper. Serve warm or cold over grilled chicken, poached fish, or as a side dish.