4 Anaheim chiles (I've used Poblanos, or better yet, use the green peppers from our share and then add a little extra heat like cayenne or jalapeno since they are sweet)
2 shucked ears corn
1 cup diced tomato
1/2 cup chopped cilantro (optional)
6 Tbsp fresh lime juice
Salt and pepper to taste
Prepare grill or broiler. Place chiles/peppers on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles/peppers in a bowl or bag and seal. Let stand 5 minutes. Peel, discard seeds and membranes, and cut into 1/4-inch strips.Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally (we don't have a grill so I broiled the corn instead). Cool slightly, cut kernels from cobs. Combine chiles, corn, tomato, cilantro, and lime juice; toss gently. Add salt and pepper to taste.
From: Cooking Light, June 2007 via Courtney
Note: This recipe accompanies a main dish of grilled salmon rubbed with salt, pepper and cumin.